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Rondón with snapper and cassava

  • Lactose free
  • Gluten free

Derived from ingredients – check the package label.

  • Good for lunch

Less suited for dinner.

Caribbean Nicaraguan coconut soup with snapper, cassava and green plantain.

4 servingsFinal yield 2,650 g

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Ingredients

  • 600 gFish, snapper, mixed species, raw
  • 600 gCoconut milk, used in cooking
  • 350 gCassava, raw
  • 250 gPlantains, green, raw
  • 160 gOnions, raw
  • 180 gPeppers, sweet, green, raw
  • 700 gBeverages, water, tap, drinking
  • 5 gSalt, table

Method

  1. Peel cassava and cut into 3 cm pieces; slice plantain, onion and pepper.
  2. Cook coconut milk, water, cassava, onion and salt at 95 °C for 25 minutes.
  3. Add plantain, pepper and snapper and simmer at 90 °C for 12 minutes until fish is opaque.
  4. Rest 5 minutes and serve in four bowls.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy
3,020 kcal
Protein
148 g
Fat
152.7 g
Total carbohydrate (by difference)
281.4 g
Total dietary fibre (USDA)
30.8 g
Saturated fatty acids
129.3 g
Sodium
2,505.7 mg
Salt (sodium × 2.5)
6.3 g

Per serving

Energy from macronutrients
Protein: 37 g, 19%Fat: 38.2 g, 45%Total carbohydrate (by difference): 70.3 g, 36%755 kcalper serving
  • Protein37 g19%
  • Fat38.2 g45%
  • Total carbohydrate (by difference)70.3 g36%

Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.

Energy
755 kcal
Protein
37 g
Fat
38.2 g
Total carbohydrate (by difference)
70.3 g
Total dietary fibre (USDA)
7.7 g
Saturated fatty acids
32.3 g
Sodium
626.4 mg
Salt (sodium × 2.5)
1.6 g

Per 100 g of finished food

Energy
114 kcal
Protein
5.6 g
Fat
5.8 g
Total carbohydrate (by difference)
10.6 g
Total dietary fibre (USDA)
1.2 g
Saturated fatty acids
4.9 g
Sodium
94.6 mg
Salt (sodium × 2.5)
0.24 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

  • Nutrition is a calculated estimate, not a laboratory measurement.
  • The final yield is an editorial estimate.
  • The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
  • Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
  • Some process effects could not be resolved in this calculation.

Allergens

Contains: Fish

May contain: Sulphites

Derived from ingredients – check the package label.

Food data sources

  • USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal
  • USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal