Red Fish Blue Fish chowder recipe
On the pier below Wharf Street in the heart of Victoria, you will find the restaurant Red Fish Blue Fish, who take minimizing their environmental impact seriously. Aside from the garbage and recycle separating, reusable bamboo trays and sustainable fish on the menu; this fish shack has “up-cycled” it’s diggs from a reclaimed steel cargo container.
But let me assure you, going green and feeling good about your lunch are secondary reasons to frequent this fish shack, the fish is fresh and the batter is light. The coconut scented fish chowder is a favourite of the locals as are the Tempura Pickles!
Here is the Red Fish Blue Fish chowder recipe:
Pacific Rim Chowder
1 oz (28 mL) mixture of olive oil and canola oil
1 can corn
1 ½ cups (375 mL) each: diced onion, carrot, celery and par boiled
potatoes
2 tbsp (30 mL) each: toasted ground cumin and coriander seed
2 tbsp (30 mL) sea salt and black pepper mix
1 bunch cilantro stalk minced
2 oz (57 mL) crushed garlic
4 oz (114 mL) sweet-chili sauce
2 oz (57 mL) chipotle puree
2 cans coconut milk
1 oz (28 mL) hot sauce
1 oz (28 mL) Worcestershire sauce
fish or seafood
cilantro leaves and green onion for garnish
Heat oil in a medium saucepan. Saute vegetables and spices until vegetables are slightly soft. Add chili sauce, chipotle puree, coconut milk, hot sauce and Worcestershire sauce. Simmer for 15 minutes.
The chef at Red Fish Blue Fish makes a confit of the seafood (Pacific white fish–cod and halibut) and adds some to each bowl at the last minute. You can use any fish you like cut it into small pieces, then simmer it in the chowder for a few minutes at the end.
Serves 6
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