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1
In a large saucepan, cover the fish steaks with 8 cups of water and bring just to a boil over moderately high heat.
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2
Reduce the heat to low and simmer, skimming a few times, until the fish is just cooked through, about 8 minutes.
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3
Transfer to a plate to cool, then discard the skin and bones.
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4
Pour the fish broth into a large bowl.
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5
Heat the oil in a large heavy saucepan.
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6
Add the celery, onion and green peppers and cook over moderately low heat, stirring, until wilted, about 10 minutes.
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7
Add the tomato, scallions and garlic and cook over moderately high heat, stirring, for 2 minutes.
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8
Add the fish broth and saffron, season with salt and pepper and bring to a simmer.
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9
Add the chiles, thyme, lime zest and allspice and simmer over low heat for 10 minutes.
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10
In a saucepan of boiling water, simmer the banana slices over moderate heat until tender, about 10 minutes.
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11
Transfer to a plate.
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12
Add the okra to the water and simmer until tender, about 4 minutes.
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13
Drain and add to the banana.
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14
Add the zucchini to the stew and simmer until tender, about 4 minutes.
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15
Discard the chiles and lime zest.
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16
Add the bananas, okra, lime juice and fish and season with salt and pepper.
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17
Serve the stew with rice and lime wedges.
