Enjoy this exquisite Rondon soup, a typical Afro-Caribbean Panamanian delight that combines marine flavors in a coconut milk base with vegetables.
Immerse yourself in the flavor of this delicious Rondon soup, a gem of Panamanian Afro-Caribbean cuisine.
This dish combines the freshness of seafood with a creamy coconut milk base and a touch of vegetables, creating a unique experience for the palate.
Sopa de Rondon
Ingredients
1 pound of Red snapper fillet
4 Chopped crabs
1 Red snapper head
Coconut pulp from 4 coconuts
1 ½ liter of Hot water
4 Green plantains
1 pound of Nampi
1 pound of Yam
1 pound of Yuca
1 pound of Sweet potato
1 pound of Breadfruit
1 Grated onion
1 Minced garlic
4 Chopped celery stalks
½ Sweet chili
6 Chopped cilantro leaves
1 Sprig of thyme
1 Chopped panamanian chili
Vegetable oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : The first step is to grate the coconut pulp and then mix it with hot water, straining the mixture to obtain coconut milk.
Step 2 : Once obtained, set aside.
Step 3 : In a large pot, cook the fish head with the coconut milk and a pinch of salt.
Step 4 : Then, strain the preparation and reserve the broth.
Step 5 : Next, wash, peel, and chop all vegetables, then cook them with water and salt until tender.
Step 6 : Once cooked, strain the mixture and set aside.
Step 7 : In a skillet, sauté the vegetables in oil, then add the fish broth, crabs, the previously cooked vegetables, season to taste, and cook over medium heat.
Step 8 : Meanwhile, fry the snapper fillets and add them to the broth along with the vegetables.
Step 9 : Finally, taste and adjust the seasoning, cook for an additional 10 minutes, and serve the Rondon soup.
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