In a large braiser over medium heat
melt butter; add
onions, garlic, scallion whites, thyme, and
bay leaves. Allow
to sweat for 5 minutes then add
fish stock, raise heat and bring to a
simmer. Add potatoes, squash, chayote,
Scotch Bonnet pepper, and a little salt. When potatoes are tender, begin layering fish, start with tile, then bass,
snapper, and
shrimp then adjust with salt and pepper. Simmer fish until firm and flakes to the touch, about 10 to15 minutes. Sprinkle scallion
greens and
cilantro over top and serve.
Lobster and Corn Chowder
