For the Soup
Preheat grill to high about 500 to 550°F.
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.
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.
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.
Serves 8 to 10