Ben's Bahamian Monkfish and Eel Chowder

INGREDIENTS

• 12 cups heavy cream
• 3 (13.5-ounce) cans coconut milk
• 2 carrots, peeled and cut into 1-inch chunks
• 2 bay leaves
• 15 small Idaho potatoes, cut into 1-inch cubes
• Freshly ground black pepper
• 2 tablespoons butter
• 1 teaspoon cayenne pepper
• 1 medium size live eel (about 1 to 2 pounds, both sides or loins)
• 1 (15-ounce) can coconut cream
• Hot sauce, melon or coconut, for serving
• Pinch paprika
• Pinch dried parsley
• 3 green plantains, peeled and sliced
• 3 yellow plantains, peeled and sliced
• 5 red bell peppers, seeded and chopped
• 3 pounds canned peeled tomatoes, plus their juices
• 7 medium Spanish onions, sliced
• 3 pounds monkfish, or 4 loins off the backbone, skinned, cut into 1-inch cubes
• 4 ounces Jamaican curry powder
• 5 green bell peppers, seeded and chopped
• Salt