4 tablespoons butter
1 medium onion, small dice
4 scallions, sliced; separate green and white
6 garlic cloves, crushed
4 sprigs thyme
2 bay leaves
6 to 8 cups fish stock, recipe follows
2 large Yukon gold potatoes, peeled and large-diced
1 1/2 cups butternut squash, large dice
1 chayote, diced
1 Scotch Bonnet pepper, whole
2 (1-inch thick) tile fish steaks
3 (pound) black sea bass, filleted and cut into 2-inch pieces, save bones
3 (1 pound) red snappers, filleted and cut into 2-inch pieces, save bones
1 pound sweet water prawns, with heads
Salt and fresh ground pepper
1/4 cup cilantro, chopped
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