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1
In a large pot, heat the oil.
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2
Add the onion, garlic, fennel and carrot and cook over moderate heat, stirring occasionally, until softened, about 15 minutes.
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3
Add the fish bones and cook until just beginning to turn opaque, about 10 minutes.
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4
Add the tomatoes, anchovies and orange zest.
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5
Squeeze the orange juice into the pot.
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6
Add the halves to the pot along with the Scotch bonnet, herb bundle and water and bring to a boil.
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7
Simmer over moderately low heat until the broth is very flavorful, about 1 hour.
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8
Strain the broth and season with salt and pepper.
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9
Preheat the oven to 500.
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10
In a large skillet, heat the 2 tablespoons of canola oil.
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11
Add the garlic and carrots and cook over moderately high heat, stirring, until they are barely tender, about 3 minutes.
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12
Add the scallions, okra and Scotch bonnet and cook for 2 minutes, stirring occasionally.
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13
Add the tomatoes and cook, stirring, for 1 minute.
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14
Stir in the allspice and season with salt and pepper.
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15
Let cool slightly.
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16
Place six 12-inch squares of heavy-duty aluminum foil on a work surface, shiny side down, and brush with oil.
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17
Season the snapper fillets with salt and pepper and place one in the center of each piece of foil.
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18
Spoon the vegetables over the fillets.
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19
Fold up the sides of the foil and seal each packet.
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20
Arrange the packets on a sturdy baking sheet and bake for about 18 minutes, until the fish is tender and the vegetables are cooked through.
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21
Transfer the packets to plates.
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22
Pour the fish tea into cups and serve alongside.
