Rondón de Bluefields (Miskito Coast Coconut Fish, Plantain & Pepper Stew) – Authentic Nicaragua Recipe

Ingredients for Rondón de Bluefields (Miskito Coast Coconut Fish, Plantain & Pepper Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) firm white fish fillets, prepped into bite-sized pieces
• 1.5 cups green and ripe plantains, washed and trimmed
• 1 cup yuca and bell peppers
• 1 medium onion and 3 cloves garlic, finely minced with thick coconut milk
• 1.5 tbsp traditional Nicaragua seasoning (culantro, fresh thyme, chili pepper, garlic)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and thick coconut milk for 3–4 minutes until fragrant.
2. Stir in culantro, fresh thyme, chili pepper, garlic and toast for 45 seconds to release the essential oils of Nicaragua's kitchen.
3. Add firm white fish fillets and green and ripe plantains, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in yuca and bell peppers, adjust seasoning, and ladle steaming hot into deep bowls.