I call this Kimbo’s Bouillabaisse because there are so many different ways to make this dish. Basically a fish stew that has been around for hundreds of years in many countries. So obviously there have been many different iterations of this dish. Below is a basic method for making a good base for a fish stew using some of the best methods I have come across over the years. You can change the fish ingredients as you like and what is available in the market at the time. Personally I like at least 2 white fish and a couple of shellfish to add depth. The rough origin of the word “Bouillabaisse” is pretty simple. Biol and reduce. It is all about the base you make at the beginning. This is the part that takes the longest, but the wait is so worth it. I hope you like this dish as much as I do.
Ingredients Kimbo’s Bouillabaisse
Ingredients
- Avocado oil and butter for saute
- 1.5 kilos ( 3 lbs.) Three different fish. (Head on) I used Sea Perch, Pompano, and cod.
- 12 medium size prawns
- 500 gr, ( 1lb) mussels
- 500 gr. ( 1lb) clams
- 236 ml. (1 cup chopped onions
- 2 leeks
- 1 fennel
- 3 carrots medium
- 2 medium onions ( I prefer sweet )
- 3 stalks celery
- kosher salt
- 1 liter (4.3 cups) fish stock
- 500 ml ( 2.1 cups) dry white wine
- 3 large garlic cloves diced
- 12 prawn heads
- whatever fish heads you are using
- 796 ml (26 oz.) diced canned tomatoes
- 30ml (2 tbsp) tomato paste
- 15 gr. (1 tbsp) smoked paprika
- 1 gr. saffron (0,035 oz.)
- 3 bay leaves
- 180 ml. (6 oz.) Pernod
- 3 orange peel peel slices
Directions for Kimbo’s Bouillabaisse
Directions
- To start take your onions, celery, carrots, fennel, carrots and leeks and saute in the pan with avocado oil and butter until onions are slightly translucent and carrots have softened . Add salt
- Add fish stock and white wine, garlic, prawn heads, fish heads. Then add diced tomatoes, tomato paste. Bring to a simmer.
- Add bay leaves, smoked paprika, saffron, pernod and orange peel.
- bring to boil and reduce to simmer covered for an hour.
- Strain out fish head remnants, bay leaves and orange peels. Leave prawn heads in for depth.
- Once the above is taken out transfer a bit at a time to your food processor 3/4 of the stock and blend well until smooth. approximately 5 minutes at a time.
- Strain out the stock left behind and set aside.
- Now take the blended stock and using a sieve strain out all the pulp leaving only the liquid. Add the rest of the stock that was set aside.
- Now that you have the base reheat to a simmer and start adding the densest fish meat first. After a few minutes add the rest of the seafood and let poach until the mussels open. (Don’t over cook!)
- You are ready to serve!
I hope you enjoy this dish and if you have any questions please leave a comment below. If you are interested in seeing the process, watch the video above.
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