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Nicaraguan Rondón Recipe

Nicaraguan Rondón Recipe

The Nicaraguan Rondón Recipe is a traditional seafood soup that combines a variety of flavors to create a rich and satisfying dish.
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5 from 1 vote
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Appetizer, Main Course, Soup
Cuisine: Nicaraguan
Keyword: Nicaraguan Rondón Recipe
Servings: 8 Servings
Calories: 260 kcal
Nicaraguan Rondón Recipe

Equipment

  • Cutting board and knife: For chopping and preparing the onions, garlic, tomatoes, and bell peppers.
  • Wooden spoon or spatula: To stir and combine the ingredients while cooking.
  • Ladle: For serving the Nicaraguan Rondón soup into individual bowls.

Ingredients

  • 2 pounds white fish fillets cut into chunks
  • 1 pound shrimp peeled and deveined
  • 1 pound crab legs or claws
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 tomatoes diced
  • 1 bell pepper diced
  • 1 cup coconut milk
  • 2 cups fish or seafood stock
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 2 hot peppers chopped
  • Salt and pepper to taste

Instructions

In a large pot, heat vegetable oil over medium heat. Add the chopped onions and minced garlic. Cook until the onions become translucent and the garlic is fragrant.

  • Stir the onions occasionally to prevent burning.
  • Cook the onions and garlic until they are soft and aromatic.
  • The onions should turn a golden brown color when cooked.
  • This step helps to build a flavorful base for the soup.

Add the diced tomatoes, bell pepper, thyme leaves, bay leaves, and chopped hot peppers to the pot. Cook for a few minutes until the vegetables start to soften.

  • Stir the mixture well to combine all the ingredients.
  • The tomatoes should release their juices and begin to break down.
  • The bell pepper should become tender but still retain some crunch.
  • The thyme leaves will infuse the soup with a fragrant herbal aroma.
  • The hot peppers will add a spicy kick to the dish.

Pour in the fish or seafood stock and coconut milk. Stir everything together and bring the mixture to a simmer.

  • Make sure to scrape the bottom of the pot to release any flavorful bits stuck to the surface.
  • The stock and coconut milk will create a creamy and flavorful base for the soup.
  • Allow the mixture to come to a gentle boil, then reduce the heat to low.

Add the fish chunks, shrimp, and crab legs or claws to the pot. Season with salt and pepper to taste. Simmer for about 10-15 minutes or until the seafood is cooked through.

  • Gently stir the seafood to ensure even cooking.
  • The fish should be opaque and flake easily with a fork when cooked.
  • The shrimp should turn pink and curl into a C-shape.
  • The crab legs or claws should be heated through and easily crack open.

Once the seafood is cooked, remove the pot from the heat. Serve the Nicaraguan Rondón hot with some crusty bread or white rice.

  • Ladle the soup into individual bowls, making sure to distribute the seafood evenly.
  • Garnish with fresh herbs, such as cilantro or parsley, for added freshness.
  • The soup is best enjoyed immediately while it's hot and flavorful.
  • Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat the leftovers gently on the stovetop or in the microwave before serving.

Notes

Prep all ingredients before starting to cook to ensure a smooth cooking process.
Use fresh seafood for the best flavor and texture.
Adjust the spiciness level by adding or reducing the amount of hot peppers.
Serve the soup with a squeeze of fresh lime juice for a burst of acidity.
Allow the soup to simmer for a longer time to deepen the flavors.

Nutrition

Calories: 260kcal | Carbohydrates: 5g | Protein: 36g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 148mg | Sodium: 134mg | Potassium: 706mg | Fiber: 1g | Sugar: 2g | Vitamin A: 872IU | Vitamin C: 42mg | Calcium: 65mg | Iron: 2mg
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