Classic Caribbean "rundown" stew - best served on rice with fried johnnycakes or "festival".

1/2 lb salted or smoked mackerel, deboned and skinned (can also use mussels, or bite-sized mixed seafood). If using salted mackerel: rinse it, and then cover it with boiling water for ½ hour to extract some of the salt.
2 cans of coconut milk
½ yellow onion
5 cloves garlic
3 stalks chopped scallion
2 diced plummy (roma) tomatoes
1 habanero pepper sliced
½ cup cubed pumpkin / butternut squash (optional)
1/2 cup white wine (optional)
Ground black pepper
Thyme
Cooking oil for sautéing
Salt to taste (if the mackerel is pre-salted PLEASE IGNORE this step)

Bring the coconut milk to a boil, after 20 minutes reduce to a simmer. Add a teaspoon of flour if it is failing to thicken after 45 minutes.

While the coconut milk is boiling, chop up all of the vegetables finely and separately sauté them in vegetable oil. Add thyme, black pepper and salt to taste.

After the vegetables and seasonings have browned, add the mackerel to the pan and stir in.

Cover the pan and let it sit for a few minutes. When the coconut milk reduction is finished and thickening, combine the contents of the sauce pan with those of the frying pan (cooking oil and all), mix together well and serve hot.

This recipe incorporates these great guides: http://ieatmyfishyfriends.blogspot.com/2011/12/mackerel-rundown.... and http://www.cooklikeajamaican.com/mackerel-rundown/