1-1.5 lbs Seafood (we used Cusk, Bass, and Bay Scallops)
1 Onion diced
1 cup Carrots diced
4 cups White Sweet Potato diced (or regular, the white just gives it that classic starchy potato look and feel)
1 cup Seafood Stock
2 cans Coconut Milk
2 Bay Leaves
1 Tbl Fresh Thyme (or 1 tsp dried Thyme)
1 bunch Green Onions diced (set most of the greens aside to sprinkle on top)
Heat some oil in a large pot over Low heat. Add your onions and carrots and cook for about 10 minutes until they're nice and soft. Add in half of the sweet potato, the Seafood Stock, one full can of Coconut Milk, and just the cream from the top of the second can. Stir, then add the Bay leaves, Thyme, and some salt. Let all of that simmer. Fill another small pan with water and add the rest of the sweet potato, cooking until it's tender. Drain those and throw them in a blender with the coconut water from the can you scraped the cream off of and blend until smooth. Add that mixture to your large pot with everything else and stir it all up. Once it comes back to a simmer add your green onions and seafood and keep simmering until everything is all nice and hot and mixed. Don't forget to take out your bay leaves, and serve with the green onions you set aside sprinkled on top.