Colombian Rondón

Ingredients

• 1.5 lb firm white fish fillets, cut into large chunks
• 1/2 lb conch or shrimp, cleaned
• 1 breadfruit, peeled and cut into chunks (or substitute 1 lb yuca)
• 1 lb yam, peeled and cut into chunks
• 1 green plantain, peeled and cut into chunks
• 3 cups coconut milk
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 Scotch bonnet pepper, left whole
• 2 tbsp butter
• Salt and black pepper to taste
• 1 cup all-purpose flour
• 1/3 cup water
• Pinch of salt for dumplings

Before you cook

• Clean the conch and pound it lightly if using, then cut into bite-sized pieces.
• Cut the fish into large chunks.
• Peel and cut the breadfruit, yam and plantain into chunks.
• Mix the flour, water and a pinch of salt into a firm dough for the dumplings.

Steps

1. Melt the butter in a large heavy pot over medium heat.
2. Add the chopped onion and garlic and cook until soft, about 5 minutes.
3. Add the breadfruit and yam chunks to the pot.
4. Pour in the coconut milk and enough water to cover the vegetables.
5. Add the thyme sprigs and whole Scotch bonnet.
6. Bring to a boil, then reduce to a steady simmer.
7. Cover and cook for 30 minutes until the yam is nearly tender.
8. Add the plantain chunks.
9. Pinch off small pieces of the dumpling dough and drop them into the pot.
10. Simmer uncovered for 15 minutes.
11. Add the conch pieces first, since they need the longest cooking time.
12. Simmer for 10 minutes.
13. Add the fish chunks.
14. Cover and simmer gently for 10 minutes until the fish flakes easily.
15. Remove the thyme sprigs and whole pepper.
16. Season with salt and pepper to taste.
17. Ladle into deep bowls and serve hot with coconut rice.