What is Rondón Tico de Pescado?\nRondón is a beloved coastal stew from Costa Rica’s Caribbean province of Limón, a cousin to the Jamaican “run down.” The dish celebrates the region’s Afro-Caribbean heritage, harnessing the lush richness of coconut milk, the comfort of starchy “ground provisions” (known locally as viandas), and the bright snap of fresh herbs and a whole Scotch bonnet pepper. Rondón Tico de Pescado centers fish, gently poached in a creamy, aromatic broth along with plantain, cassava, and sweet potato. The magic lies in the balance—silky coconut, earthy roots, a kiss of heat, and citrusy lift.\n\n## Key Characteristics\n- Coconut-forward broth: Full-fat coconut milk simmers into a velvety base.\n- Breadkind roots: Cassava, sweet potato, plantain, and sometimes yampi or malanga add body and soul.\n- Gentle heat: A whole pierced Scotch bonnet infuses perfume without overwhelming spice.\n- One-pot ease: Layers build in a single heavy pot, ideal for family meals.\n\n## Ingredient Spotlight\n- Fish: Firm, sustainable white fish like snapper, corvina, or mahi-mahi holds its shape in the stew. Cut into generous chunks to prevent overcooking.\n- Coconut milk: Choose full-fat for authenticity and texture. Shake the can to evenly distribute cream.\n- Allspice (pimento): Essential Caribbean warmth that ties the aromatics together.\n- Culantro vs. cilantro: Culantro (recao) is traditional in Limón and offers a deeper, more robust flavor. Cilantro is a fine stand-in if culantro is unavailable.\n- Scotch bonnet: Use it whole and pierced—this perfumes the stew while keeping heat in check. Remove before serving.\n\n## Technique Notes\n1. Aromatic base: Sauté onion, bell pepper, garlic, and thyme in coconut oil. A touch of achiote lends color and a subtle earthiness.\n2. Simmer, don’t boil: High heat can split coconut milk and toughen fish. Keep the stew at a gentle burble.\n3. Stage your vegetables: Start with the dense roots (cassava, sweet potato, plantain). Add tender vegetables and fish near the end.\n4. Handle fish carefully: Slide pieces in and avoid aggressive stirring. Instead, nudge with a spoon to check doneness.\n\n## Tips & Substitutions\n- Root swaps: If cassava isn’t available, use yuca frozen chunks, taro, or extra plantain. Chayote can be replaced with zucchini.\n- Heat control: For zero heat, skip the chili. For more, slit the pepper deeper or add a second one.\n- Broth balance: If the stew tastes too rich, thin with a splash of water or stock, then re-season. If it tastes flat, a pinch more salt and a squeeze of lime usually fix it.\n- Sustainable seafood: Choose locally abundant species and avoid overfished options. Skinless fillets are easiest to portion; skin-on can add flavor but may curl.\n- Make it dairy- and gluten-free: This dish is naturally both. Just verify your stock and spices are gluten-free.\n- Garnish wisely: Fresh herbs at the end brighten the stew and cut through coconut richness.\n\n## Safety & Preparation Notes\n- Cassava handling: Peel thickly and remove the woody core. Always cook thoroughly; undercooked cassava can be unpleasant and, in some varieties, unsafe.\n- Scotch bonnet: Keep it intact except for a small pierce. Removing the seeds and membranes increases heat transfer, so adjust cautiously.\n- Coconut milk stability: Avoid rapid boiling to prevent curdling. If separation occurs, lower heat and stir gently to re-emulsify.\n\n## Cultural Roots & History\nRondón in Limón traces to the Afro-Caribbean diaspora, especially Jamaican, Panamanian, and Barbadian communities that settled along Costa Rica’s Caribbean coast in the late 19th and early 20th centuries for railroad and port work. The name “rondón” is widely believed to derive from “run down,” a Jamaican coconut reduction simmered with seafood and ground provisions. Over time, Tico rondón took its own shape: defined by local herbs like culantro, regional peppers, and the joyous mix of plantain and cassava. It embodies resourcefulness—cooks would “run down” whatever they could find from the day’s catch and the garden’s harvest. Today, it’s a festive weekend staple, shared at family gatherings and seaside sodas.\n\n## Serving Ideas\n- Classic: Ladle over fluffy white rice to soak up the coconut broth.\n- With crunch: Serve alongside patacones (twice-fried green plantain) or cassava fries for textural contrast.\n- Fresh side: A quick cabbage-and-lime slaw adds brightness.\n- Condiments: Offer extra lime wedges and a mild hot sauce for those who want a little more kick.\n\n## Make-Ahead, Storage & Reheating\n- Make-ahead: You can simmer the broth and roots earlier in the day. Add fish and tender veg just before serving.\n- Storage: Refrigerate in an airtight container up to 2 days. Coconut-rich stews can thicken as they chill.\n- Reheating: Warm gently over low heat, adding a splash of water or stock to loosen. Avoid boiling to keep the fish tender.\n\n## Why You’ll Love This Version\nThis recipe leans traditional without being rigid. It layers warmly spiced aromatics, a lush coconut base, and a medley of roots that deliver true comfort. The whole-pepper technique gives fragrance and control over heat, while finishing with lime and fresh herbs keeps the stew lively. It’s a pot that tells a story—of ports and railroads, gardens and tidepools, and the generosity of Caribbean kitchens. Each spoonful is a reminder that home cooking is about balance: rich yet bright, hearty yet elegant, humble yet celebratory.