Fish Tea (Caribbean Bouillabaisse) Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 large Yukon gold potatoes, peeled and large-diced

3 (1 pound) red snappers, filleted and cut into 2-inch pieces, save bones

4 tablespoons butter

1 Scotch Bonnet pepper, whole

4 sprigs thyme

1 chayote, diced

1 pound sweet water prawns, with heads

4 scallions, sliced; separate green and white

1 medium onion, small dice

2 (1-inch thick) tile fish steaks

1/4 cup cilantro, chopped

6 to 8 cups fish stock, recipe follows

Salt and fresh ground pepper

3 (pound) black sea bass, filleted and cut into 2-inch pieces, save bones

6 garlic cloves, crushed

2 bay leaves

1 1/2 cups butternut squash, large dice

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