San Andrés Rondón: Coconut Seafood Stew with Domplines

Why You’ll Love This Recipe

• True island flavor: silky coconut broth perfumed with thyme, allspice, and Scotch bonnet.
• One-pot comfort: tender roots, flaky fish, sweet shrimp, and soft domplines in every bowl.
• Flexible and pantry-friendly: breadfruit if you find it, waxy potatoes if not.
• Entertainer’s dream: generous yield and beautiful, rustic presentation.

Grocery List

• Produce: 1 onion, 4 scallions, 4 garlic cloves, 8 thyme sprigs, 1 Scotch bonnet or habanero, 2 limes, 1 lb yuca, 1 lb breadfruit (or 12 oz waxy potatoes), 1 large green plantain
• Dairy: Unsalted butter (or use coconut oil)
• Pantry: 2 cans full-fat coconut milk, fish stock (or extra water), allspice berries or ground allspice, bay leaf, kosher salt, black pepper, neutral oil, all-purpose flour, baking powder, sugar (optional)

Full Ingredients

Coconut Broth & Aromatics

• 1 tbsp neutral oil (canola, sunflower, or coconut oil)
• 1 medium yellow onion, diced (about 1 cup / 150 g)
• 4 scallions, thinly sliced (whites and greens divided)
• 4 garlic cloves, minced
• 8 fresh thyme sprigs, plus extra for garnish
• 1 whole Scotch bonnet or habanero chile (leave whole)
• 8 whole allspice berries (or 1/2 tsp ground allspice)
• 1 bay leaf
• 2 cans (13.5 oz/400 ml each) full-fat coconut milk
• 3 cups (720 ml) water
• 1 cup (240 ml) unsalted fish stock (or use 1 additional cup water)
• 2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Roots & Plantain

• 1 lb (450 g) yuca (cassava), peeled, woody core removed, cut into 2-inch chunks
• 1 lb (450 g) breadfruit, peeled and cut into 2-inch wedges (or substitute 12 oz/340 g waxy potatoes)
• 1 large green plantain (about 12 oz/340 g), peeled and cut into 1-inch rounds

Seafood

• 1.5 lb (680 g) firm, skin-on white fish (snapper, grouper, halibut), cut into 8 pieces
• 12 oz (340 g) large shell-on shrimp, deveined
• 1 lb (450 g) mussels, scrubbed and de-bearded
• 1 lime (for seasoning seafood)
• 1/2 tsp kosher salt + 1/4 tsp black pepper (to season seafood)

Domplines (Island Dumplings)

• 2 cups (260 g) all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp kosher salt
• 1 tsp sugar (optional, for tenderness)
• 2 tbsp unsalted butter or coconut oil, softened
• 3/4 cup (180 ml) coconut milk
• 1/4 cup (60 ml) water

Finishing & Garnish

• Juice of 1 lime (about 2 tbsp), plus extra wedges for serving
• 2 tbsp thinly sliced scallion greens
• Fresh thyme leaves for garnish (optional)

Step-by-Step Instructions

Step 1: Season the seafood

Pat the fish and shrimp dry. In a bowl, toss with 1 tbsp lime juice, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Refrigerate for 10 minutes while you start the broth. This brief seasoning perfumes the seafood without firming it too much.

Step 2: Build the coconut broth base

In a heavy 6- to 8-quart pot, warm 1 tbsp oil over medium heat. Add the onion, the white parts of the scallions, and the garlic. Cook, stirring, until translucent, 2–3 minutes. Stir in thyme sprigs, allspice, and bay leaf and cook 30 seconds until aromatic. Add coconut milk, water, fish stock, 2 tsp kosher salt, 1/2 tsp black pepper, and the whole Scotch bonnet. Bring to a gentle simmer at 180–190°F (82–88°C); do not boil hard.

Step 3: Simmer the roots and plantain

Add the yuca and breadfruit (or potatoes). Partially cover and maintain a gentle simmer for 15 minutes. Add the green plantain and continue simmering 10–12 minutes more, until the roots are just shy of tender when pierced. Keep the heat low enough that the broth shimmers but does not roll.

Step 4: Mix and shape the domplines

While the roots cook, mix the dumplings. In a bowl, whisk flour, baking powder, salt, and sugar. Rub in the butter or coconut oil until sandy. Add 3/4 cup coconut milk and 1/4 cup water; stir just until a soft, slightly sticky dough forms. Rest 10 minutes. On a lightly floured surface, divide into 16 pieces and roll into short ropes or plump ovals about 2 inches long.

Step 5: Add the fish and shellfish

Remove the lid and check the heat: keep the broth at 180–190°F. If the Scotch bonnet has already added enough heat, remove it now; otherwise, leave it whole. Nestle in the fish pieces and simmer gently for 5 minutes. Add the shrimp and mussels, cover, and cook 4–5 minutes more, until the shrimp are pink and opaque and mussels open. The fish should flake easily and read 145°F (63°C) at the thickest part. Discard any mussels that do not open.

Step 6: Poach the domplines in the broth

Gently slide the domplines into the pot in a single layer. Simmer uncovered, still at 180–190°F, for 8–10 minutes, turning once halfway through. They will puff slightly and become tender all the way through. Avoid vigorous stirring to keep the fish intact.

Step 7: Finish and serve

Remove the bay leaf, thyme stems, and the chile (if still in the pot). Stir in the juice of 1 lime and the sliced scallion greens. Taste and adjust seasoning with more salt or lime to brighten. Ladle into warm bowls, making sure each serving includes roots, fish, shrimp, mussels, and domplines. Garnish with fresh thyme leaves and thin chile slices if you like. Serve immediately with extra lime wedges.

Pro Tips

• Keep the Scotch bonnet whole for a fragrant heat; prick it once with a skewer for moderate spice, or remove early for mild.
• Stage the starches: start yuca and breadfruit first, then add plantain so nothing turns mushy.
• Fish on the bone adds depth; if using boneless fillets, boost savoriness with a splash of fish stock.
• Gentle heat is key. A hard boil can split coconut milk and toughen seafood.
• Shape domplines evenly so they cook at the same rate; a light touch keeps them tender.

Variations

• Lobster and conch: Add 8 oz tenderized conch slices with the roots (needs 20–25 minutes), and 1 small lobster tail with the fish.
• Smoky twist: Add 3–4 oz flaked smoked fish or a dash of liquid smoke to the broth for island smokehouse notes.
• No-breadfruit version: Use an extra 12 oz waxy potatoes or more yuca if breadfruit is unavailable.

Storage & Make-Ahead

The stew is best the day it is made. Refrigerate leftovers in airtight containers for up to 1 day. Reheat gently on low until steaming hot (to about 160°F), adding a splash of water or coconut milk to loosen. Domplines soften on standing; store them submerged in broth. For make-ahead, simmer the coconut broth with roots up to 2 days in advance; cool quickly and refrigerate. Reheat to a gentle simmer and add seafood and domplines just before serving. Do not freeze with seafood or dumplings; you may freeze the broth-with-roots base for up to 2 months.

Nutrition (per serving)

Approximate for 1 of 8 servings: 720–820 calories; 42–50 g protein; 50–60 g carbohydrate; 30–40 g fat; 6–8 g fiber; 1,000–1,300 mg sodium (varies by salt and stock). These are estimates and will vary with ingredient brands and seafood choices.