Puerto Rican Run Down

Ingredients

In the Puerto Rican adaptation of Run Down, the traditional Jamaican dish, we incorporate Puerto Rican flavors and ingredients to create a unique culinary experience. While the Jamaican version typically includes ingredients like Scotch bonnet peppers and thyme, the Puerto Rican Run Down features bell peppers and cumin for a milder yet equally flavorful profile. Additionally, the Puerto Rican version often includes the use of annatto, a popular spice in Puerto Rican cuisine, to add a vibrant color to the dish. We alse have the original recipe for Run Down, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon annatto powder 1 teaspoon annatto powder
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1 pound (450g) mixed seafood (shrimp, fish, crab) 1 pound (450g) mixed seafood (shrimp, fish, crab)
• 2 tomatoes, diced 2 tomatoes, diced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 18g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are softened and fragrant.
2. 2.
   Stir in the ground cumin, ground coriander, and annatto powder. Cook for an additional minute to toast the spices.
3. 3.
   Pour in the coconut milk and fish or vegetable broth. Bring the mixture to a simmer.
4. 4.
   Add the mixed seafood to the pot and cook until they are cooked through and tender, about 5-7 minutes.
5. 5.
   Stir in the diced tomatoes and season with salt and pepper to taste. Simmer for another 2-3 minutes.
6. 6.
   Serve the Puerto Rican Run Down hot, garnished with fresh cilantro. Enjoy with a side of white rice.

Treat your ingredients with care...

• Coconut milk — Shake the can well before opening to ensure the cream and liquid are well combined.
• Annatto powder — If annatto powder is not available, you can substitute it with achiote paste or turmeric for a similar color.

Tips & Tricks

• For a spicier version, add a diced Scotch bonnet pepper to the dish.
• Adjust the consistency of the coconut broth by adding more or less fish or vegetable broth according to your preference.
• Feel free to customize the seafood selection based on your personal taste and availability.

Serving advice

Serve the Puerto Rican Run Down hot in individual bowls, accompanied by a generous portion of fluffy white rice. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

To enhance the presentation, sprinkle some additional diced bell peppers and tomatoes on top of the dish. The vibrant colors will make the Puerto Rican Run Down even more visually appealing.