Rondón

Method

Heat the oil in a large pot and sauté finely chopped onion and garlic until fragrant. Add the fish stock and coconut milk, bringing to a gentle simmer. Cut all root vegetables into bite-sized chunks and add them to the pot in order of cooking time, starting with cassava and yam, followed by sweet potato and plantain after 5 minutes, then green banana. Season with salt, pepper, thyme and fresh coriander. After 15 minutes, when the vegetables are nearly tender, add the fish fillet cut into chunks and the prawns. Simmer for a further 5-7 minutes until the seafood is cooked through and all vegetables are tender. Serve hot in wide bowls with the creamy broth.