Rondón

Step by stepInstructions

1. Combine the coconut milk with two cups of water in a large pot and add the onion, garlic, ginger, thyme, and salt. Bring to a gentle simmer.
2. Add the cassava, plantain, and breadfruit, and cook for twenty to twenty-five minutes, until the tubers are tender when pierced.
3. Cut the fish into large chunks and lay it in the pot along with the whole Scotch bonnet pepper, being careful not to break it open.
4. Simmer for eight to ten minutes, until the fish is opaque and just cooked through.
5. Stir in the lime juice and culantro, taste for salt, and serve steaming hot with rice.