Rondón Caribeño de Limón (Puerto Limón Spicy Coconut Fish & Root Stew) – Authentic Costa Rica Recipe

Afro-Costa Rican Caribbean coast stew simmering fish and roots in spiced coconut milk ("run down").

Country of Origin
🇨🇷 Costa Rica (Central America, Americas)
Dietary Profile
pescatarian
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Firm white fish fillets, Cubed sweet potato and green plantains, Bell peppers, Thick coconut milk, Panamanian/scotch bonnet chili

Ingredients for Rondón Caribeño de Limón (Puerto Limón Spicy Coconut Fish & Root Stew) (4 Servings)

  • 1.25 lbs (or 2.5 cups) firm white fish fillets, prepped into bite-sized pieces
  • 1.5 cups cubed sweet potato and green plantains, washed and trimmed
  • 1 cup bell peppers
  • 1 medium onion and 3 cloves garlic, finely minced with thick coconut milk
  • 1.5 tbsp traditional Costa Rica seasoning (panamanian/scotch bonnet chili, fresh thyme, ginger)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown firm white fish fillets for 5 minutes.
  2. Add minced onion, garlic, thick coconut milk, and panamanian/scotch bonnet chili, fresh thyme, ginger, stirring for 2 minutes until deeply aromatic.
  3. Add cubed sweet potato and green plantains and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in bell peppers right before serving warm.

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