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Cayman Fish Rundown Recipe
Rundown: A slow-cooked stew made with coconut milk, breadfruit, cassava or yam (whatever starch the chef prefers), snapper (or again, whatever fish the chef prefers) and cornmeal dumplings all cooked slowly until the flavors meld. Several Caymanians I have spoken to consider this a new word for what they traditionally called Coconut dinner or Fish Dinner. One person told me the word Rundown came from the Eastern Caribbean, via Jamaica to the Cayman Islands. The ingredients of Fish Stew or Fish Dinner are as follows: Fish, breadkind (starchy ground provisions), coconut milk, flour dumplings, onions, and peppers.
Serves 4 – 6
Ingredients
- 3-4 lbs white fish (such as turbot)
- 6-8 cups of coconut milk (store-bought or homemade)
- 1 large onion, sliced
- A quarter of a local Cayman Pumpkin
- 2-3 Cayman limes or limes
- 2 Green scotch bonnet peppers or 3 – 4 season peppers
- Thyme
- Salt and pepper to taste
- 1 lb cassava
- 1 lb sweet potato (optional if adding ripe plantain)
- 1 lb yellow yam
- 1 lb breadfruit
- 1 ripe plantain
- 3 green bananas (optional if adding ripe plantain)
- Cornmeal dumplings (store-bought or homemade)
Directions
- Cut fish into 2-3 inch pieces
- Clean the fish very well with limes and water. Season with salt and pepper and set aside
- Peel, wash and cut all of the breadkind (cassava, sweet potato, Yellow Yam, Breadfruit, Pumpkin and green bananas) into 2-inch pieces. If adding ripe plantain cut up also.
- Put coconut milk in a pot and heat until it breaks oil
- Add onion, thyme, salt, pepper, and whole hot peppers to the pot with the breadkind and bring to a boil, then cover and simmer for 20-30 minutes or until the vegetables(breadkind) are almost cooked through
- Add the fish and dumplings to the top of the rundown and allow them to cook for another 15 minutes or until the fish is cooked through.
*If you desire more spicy, cut up a separate 1/4 or 1/2 scotch bonnet pepper and add to seasonings.
