Red Fish Blue Fish Chowder

recipe adapted from Pacific Rim Chowder - Red Fish Blue Fish

serves 8 - 10

prep time: 60 minutes

cooking time: 40 minutes

fish confit

2 lb halibut, cut into 4 pieces

1/4 cup olive oil

1/4 cup honey

4 cloves garlic, minced

1 tsp minced ginger

juice from 1 lemon

1/4 cup fennel fronds or chervil leaves, chopped

1 tsp salt

1 tsp black pepper

2 cups canola oil

2 tbsp olive or canola oil

6 cloves garlic, minced

1/2 large (1 1/2 cups) sweet onion, diced

1 1/2 cups chopped carrots

1 1/2 cups chopped celery 

1 1/2 cups parboiled potatoes, chopped

1 - 15 oz can corn + liquid

1 tsp ground cumin

2 tsp salt

1 tsp pepper

8 tbsp sweet chili sauce

3 cans coconut milk

1 - 28 oz can of crushed tomatoes

2 tbsp hot sauce

2 tbsp Worchestershire sauce



green onions

To make the fish confit, place the fish in a shallow dish. Combine the olive oil, honey, garlic, ginger, lemon juice, fennel chervil, salt, and pepper in a small bowl. Pour the marinade over the fish. Cover and place in the fridge for an hour. 

Place two cups or more of canola oil in a large pot, just enough to cover the fish. Heat the oil on low heat for ten minutes. The oil should be warm, but not pop when you place the fish in. 

Remove the fish from the marinade and place into the warm oil. Let it cook for 20 minutes or so, until it's cooked all the way through. You do not want to simmer the fish. If the oil start to pop and fry, reduce the heat. Once cooked, drain and set to the side. 

In a large pot, fry the garlic, onions, carrots, celery, potatoes, corn (save the liquid), cumin, salt, and pepper in oil until soft. Add the rest of the ingredients including the corn liquid and bring to a simmer. Simmer for 15 minutes. 

Take the fish and shred into small pieces. Add the fish to the chowder. Serve with suggested garnishes. 

Can be kept in the fridge for a week, or the freezer for 3 months.