Fish Tea (Caribbean Bouillabaisse)

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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