Caribbean Bouillabaisse "Fish Tea"

Ingredients:

• 1.5 cups large cubed butternut squash
• 2 large golden potatoes, peeled and cut into large cubes
• 1 diced chayote (an exotic, pear-shaped fruit from Latin America in the pumpkin family)
• 1 whole Scotch Bonnet pepper
• 6-8 cups of fish broth
• 2 lopholatilius (ocean fish) steaks, 2.5 cm thick.
• 3 (450g each) black sea bass (Canadian largemouth bass), filleted, cut into 5cm pieces, bones left on
• 3 (450 g each) red snapper or red snapper, fillet, cut into 5 cm pieces, leave the bones
• 450 g of shrimp with heads
• 450 g mussels in shells
• 4 tbsp (60 g) butter
• 1 medium onion, diced into small cubes
• 4 green onions, sliced ​​(white and green parts separated)
• 6 crushed garlic cloves
• 4 sprigs of thyme
• 2 bay leaves
• Salt and freshly ground black pepper
• 1/4 cup chopped cilantro

Preparation:

1. In a large sauté pan, melt the butter over medium heat. Add the onion, garlic, white parts of the green onions, thyme, and bay leaves. Sauté for 5 minutes, then add the fish stock, increase the heat, and bring to a boil.
2. Add the potatoes, pumpkin, chayote, Scotch bonnet pepper, and a pinch of salt. When the potatoes are tender, begin layering the fish: first the scallops, then the bass, then the scallops, mussels, and shrimp. Season with salt and pepper. Cook the fish until it's firm and begins to fall apart, about 10-15 minutes. Sprinkle with green onions and cilantro and serve.