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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

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