Caribbean Bouillabaise w/ Assam infusion

1 stick butter
1 Large onion diced
2 carrots diced
2 stalks celery diced
6 garlic cloves, crushed
3 tablespoons flour
1 1/2 teaspoons powdered assam tea
    to powder tea place in spice/coffee grinder (if you have
    neither you can place in a blender with fish stock)
6 to 8 cups fish stock
2 Yukon gold potatoes diced
1 Scotch Bonnet pepper, whole
6 pounds fish (white firm fish i.e. grouper, bass, snapper) cut into cubes
1 pound sweet prawns or shrimp (heads on both is best)
2 cups coconut milk
Thyme sprigs and bay leaves
Salt and fresh ground pepper

In a large sauce pan over medium heat melt butter; add onions, garlic, carrots, celery, thyme sprigs and bay leaves. Allow to sweat (low heat) for 5 minutes. Sprinkle with flour and tea powder and stir. You've just made a roux that will slightly thicken your stew. Add fish stock and bring to a simmer. Add potatoes and Scotch Bonnet pepper. When potatoes are tender. Add the fish. Simmer fish until firm - about 10 to 15 minutes. Turn off heat. Stir in coconut milk. Garnish with scallions or parsley.