Rondón

Ingredients

• •3 tablespoons vegetable oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •1 pound shrimp, peeled and deveined
• •1 pound fish fillets, cubed
• •1 can (14 oz) coconut milk
• •2 cups seafood or vegetable broth (gluten-free)
• •2 medium green plantains, peeled and cubed
• •2 medium potatoes, peeled and cubed
• •1 teaspoon dried oregano
• •1 bay leaf
• •to taste Salt and pepper

Directions

1. 1Heat oil in a large pot over medium heat and sauté diced onion and garlic until fragrant, about 2 minutes.
2. 2Add the cubed fish and shrimp, cooking for 3-4 minutes until partially cooked.
3. 3Pour in the coconut milk and broth, stirring to combine and bring to a simmer.
4. 4Add the cubed plantains, potatoes, oregano, and bay leaf to the pot.
5. 5Reduce heat to medium-low and simmer for 25-30 minutes until the plantains and potatoes are tender.
6. 6Season with salt and pepper to taste and serve hot in bowls.

💡 Rondón should simmer gently once seafood goes in; coconut broth can develop for a long time, but shrimp and fish cannot.

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