1 medium size live eel (about 1 to 2 pounds, both sides or loins)
3 pounds monkfish, or 4 loins off the backbone, skinned, cut into 1-inch cubes
2 carrots, peeled and cut into 1-inch chunks
2 bay leaves
2 tablespoons butter
7 medium Spanish onions, sliced
15 small Idaho potatoes, cut into 1-inch cubes
5 red bell peppers, seeded and chopped
5 green bell peppers, seeded and chopped
3 green plantains, peeled and sliced
3 yellow plantains, peeled and sliced
3 (13.5-ounce) cans coconut milk
1 (15-ounce) can coconut cream
12 cups heavy cream
3 pounds canned peeled tomatoes, plus their juices
Pinch dried parsley
Freshly ground black pepper
1 teaspoon cayenne pepper
4 ounces Jamaican curry powder
Hot sauce, melon or coconut, for serving
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