Latin Kabkabou is a fusion dish inspired by a Tunisian fish stew, with a Latin twist. It features branzino that has been aged, prawns, and a bottarga sauce made from cured fish roe. The dish is garnished with a sweet plantain terrine and cilantro flowers, offering a flavorful blend of aged fish, rich sauces, and bright, zesty accents.
branzino / prawns / bottarga sauce / sweet plantain terrine / cilantro flowers
From Prep to Plate
Host Seth Tillman heads to Imperfecto for a fusion of Mediterranean and Latin American flavors. Chef René González demonstrates the preparation of the Latin Kabkabou, a fish stew originating from Northern Tunisia. René begins by filleting a branzino. After aging for two days in a brine, the fish is pan-seared and served with a bottarga sauce, sweet plantain terrine and cilantro flowers.