Rundown is a coconut milk-based Jamaican stew popular throughout the Caribbean. Traditionally made with mackerel or whatever is plentiful at the fish market, the term “rundown” refers to the technique of boiling down the coconut broth until it is concentrated—and the fish cooked in it is crumbly, soft, and “run down.” At Compère Lapin in New Orleans, chef Nina Compton makes her rundown with a stock of shrimp, crawfish, or crab shells, then uses the bisque-like sauce to dress fresh pasta.
