1 lb. mini new potatoes, washed with skin on
2 tbsp. vegetable oil
1 tbsp. barbecue seasoning
1 x 6 oz. fillet of grouper
1 x 6 oz. fillet of salmon
1 x 6 oz. fillet of kingfish
1 x 6 oz. fillet of stripped bass
1 x 6 oz. fillet of red snapper
½ lb. mussels
½ lb. clams
12 large scallops
12 jumbo shrimp
2 tbsp. oil
1 tsp. salt
2 tbsp. barbecue seasoning
For the Soup
1-2 tbsp. oil
½ large white onion, diced ½-inch
½ red onion, diced ½-inch
1 stalk celery, sliced
1 medium carrot, sliced
3-4 slices partially cooked bacon, diced
1 scotch bonnet pepper, sliced into 5 slices
1 cubanelle pepper, diced ½-inch
4-5 sprigs thyme
1 sprig rosemary
3 tbsp. chopped garlic
½ can beer
2 cups chopped tomato
1-1½ liters fish stock
1 cup tomato sauce
Parmesan cheese, to taste
2-3 sprigs thyme
Preheat grill to high about 500 to 550°F.
Place the seasoned and oiled new potatoes into
a foil pan and place directly onto the grill rack at the back of
the grill. Shake the pan occasionally to insure even cooking. Cook
for 15 to 20 minutes until tender. Remove from grill and cool slightly.
Quarter potatoes and set aside. Lightly brush the fish and seafood
with oil, being careful to thoroughly coat all sides. Season with
salt and barbecue seasoning, pressing the spices into the flesh
of the fish to adhere, wherever possible. Place seasoned fish fillets
and seafood onto the grill and grill with the lid open. Continue
to grill and turn the fish and seafood, being careful not to overcook,
until just charred on all sides, keeping in mind that they will
continue to cook in the soup.
Into a large soup pot, either on a side burner
of the grill or indoors, add oil, white and red onion, celery, carrot,
bacon, scotch bonnet pepper and cubanelle pepper. Stir and sauté
for 3 to 4 minutes until onions turn translucent and vegetables
begin to soften. Add thyme, rosemary and garlic and then deglaze
the pot with beer. Bring to a boil, stirring to combine. Add chopped
tomatoes, fish stock, tomato sauce and grilled new potatoes.
Remove mussels, clams, scallops and shrimp and
add to pot. Remove charred fillets of grouper, salmon, kingfish,
stripped bass and red snapper from grill and carefully cut fish
into chunks, setting aside. Stir gently to incorporate. Bring vegetable,
stock and tomato sauce mixture to the boil and add chunks of grilled
fish fillets to pot, gently stirring to incorporate. Reduce heat
to low and simmer for 15 minutes. Adjust seasoning as needed.
To serve, ladle generous portions into bowls, insuring
that everyone gets a little bit of everything. Garnish with Parmesan
cheese and sprigs of thyme.
