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Red Fish Blue Fish Pacific Rim Chowder

  • Author: Meagan


If you’re ever in Victoria, British Columbia, you need to make a lunch or dinner stop at Red Fish Blue Fish – think food truck, but in a shipping container on a dock.  Amazing stuff…long lines…worth every moment for anything that you order.  We had a craving and actually found an outline of their chowder recipe via the Victoria Times Colonist – we’re grateful!  If the ingredients are even a tiny bit pleasing to you (you can use a wide variety of fish), I promise that this will be the best fish chowder that you’ve ever tasted – enjoy!



2 T. avocado oil (or canola, or olive oil, or a blend)

1 1/2 c. EACH finely chopped onions, small diced carrots, small diced celery AND diced parboiled potatoes

1/4 c. finely minced garlic – likely a whole head, I wasn’t paying attention

2 t. EACH coriander AND fine sea salt

1 t. EACH cumin AND freshly ground pepper

1 can (796 mL/28 oz) fire roasted crushed tomatoes

1 can (341 mL/ 12 oz) kernel corn – do not drain

2 cans (400 mL) coconut milk AND 1 can (560 mL) coconut cream – or a similar mix with a similar volume

1/2 c. sweet chili sauce (or honey)

1/4 c. chipotle chilies in adobo sauce, chopped (or more to taste)

2 T. Worcestershire sauce

1 large bunch cilantro, chopped

2 T. hot sauce (we chose to add this to individual bowls)

1 to 2 lbs. sustainably harvested white fish or seafood (cod, halibut, shrimp, scallops, lobster), cut into bite-sized pieces – add as much as you wish!

garnish ideas – more fresh cilantro or chopped green onion


Take the time to prep (parboiling the diced potatoes in generously salted water for 2 minutes makes a difference!) and have all ingredients chopped and ready to go.  Once you get cooking, this can really come together quite quickly!

Add the oil to a large pot over medium heat and sauté together the onions, carrots, celery, potatoes, garlic, coriander, salt, cumin and pepper for several minutes until the vegetables are softened.  Add the tomatoes, corn and it’s liquid, coconut milk and cream, chili sauce, chipotle chilies, Worcestershire sauce, cilantro and hot sauce (as you wish).  Bring to a simmer while stirring for about 10 minutes to meld all of the flavors – this is also a good time to test for seasoning…a little more salt or a little more sweet may be required.

Stir in all of the fish and simmer for another 5 minutes or until all of the fish is just cooked through.  Serve straight away in large bowls with garnish (and thick slices of fresh bread)!



From Meagan's Kitchen


  • Melanie says:

    Just wondering if this soup is freezeable?

    It’s so good! Just made it!!

  • Meagan says:

    My guess is it may separate a bit because of the coconut milk…but reheating could fix that!

  • Rob says:

    Meagan. Thank you so very much for posting this recipe. Eternally grateful. We’re from Alberta and have been to Victoria many times, and visiting Red Fish, Blue Fish is usually the first place we go to upon arrival just for this wonderful Chowder. Most of their menu is great, and look forward to visiting them again soon.
    I concur, best fish chowder out there, ESPECIALLY if you are like me and are lactose intolerant. Thanks again and all the best to you and yours,


  • Rob says:

    Oops, forgot the rating!

  • Kerry says:

    I made this probably 15 times/ Love it. You can tweak it a little but the Spices provide the wonderful flavour of this chowder. I use a leek instead of an onion and I heat up the cumin and coriander in a frying pan and get it smoking and then add the oil.

  • Meagan says:

    Thanks so much for the note – so glad it worked out for you!!

  • Nancy Klasky says:

    We were in Victoria the end of ‘19 and stumbled upon Red Fish Blue Fish in a rainy perfect day. I’ve been wanting to make this chowder since and finally did this afternoon. I followed the recipe except for not adding celery. Very tasty and brought back memories of that beautiful island and a wonderful vacation.

  • Adrienne says:

    Love this chowder from the establishment and the recipe didn’t disappoint! Thank you Meagan.

    I would hold off on the 2 teaspoons of salt and season to taste at the very end.

  • Gail Singer says:

    Meagan! Why would you not indicate the number of people for whom this is a recipe…? Of course it depends on the meal, but doesn’t it always? This seems coy, with all due respect, because as we aficionados know, it is superb. But each time I come back to the recipe I think why would she not disclose this important info?
    For the record, I use only scallops, and for the quantities you indicate , I usually feed 4-6 people w1th 2 – 3 pounds of scallops. I hope this helps you Megan. (I also skip the potatoes; better without.)
    Thanks for Red Fish recipe. I hope they don’t mind your broadcasting it! It is wonderful.

  • Jimmy says:

    Seriously, one og the best soupe I ate in my entire life ?!!!

  • Kristy says:

    I took a weekend trip with my daughter to Victoria in fall 2021 and we had the chowder on a cold, drizzly day. It was amazing. I made this recipe for my family when we got home and sent some to my friends and they couldn’t get enough of it. A few weeks later I made it for my school staff and after the lunch break one staff member quickly put the extras in a container at the back of the fridge so he could have it the next day. In 10 years of soup club that has never happened! I used whatever frozen fish was on sale, clams and shrimp in my soup.

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