Victoria's Red Fish Blue Fish offers chowder out of recycled shipping container

Here is a recipe from "Eat St.," the companion cookbook to the Food Network Canada show of the same name.

Pacific Rim Chowder

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Red Fish Blue Fish, owned by Kunal Ghose and Simon Sobolewski, is located in Victoria's Inner Harbour.

"So local are their ingredients, they could almost jump right out of the water at the end of the dock. These guys take sustainability so seriously that their kitchen and servery is in a recycled shipping container," Cunningham writes in the introduction to the recipe.

"Their Pacific Rim Chowder is simply the best soup we've ever had from a food truck — or a shipping container. Locals consider this sophisticated twist on good ol' clam chowder ambrosia from the sea."

1 can (341 ml/12 oz) corn kernels

30 ml (2 tbsp) canola/olive oil blend

375 ml (1 1/2 cups) finely chopped onions

375 ml (1 1/2 cups) diced carrots

375 ml (1 1/2 cups) diced celery

375 ml (1 1/2 cups) diced parboiled potatoes

50 ml (1/4 cup) crushed garlic

10 ml (2 tsp) toasted ground coriander

5 ml (1 tsp) toasted ground cumin

5 ml (1 tsp) sea salt

5 ml (1 tsp) pepper

1 can (398 ml/14 oz) crushed tomatoes

3 cans (each 400 ml/14 oz) coconut milk

125 ml (1/2 cup) sweet chili sauce

50 ml (1/4 cup) chipotle chilies in adobo sauce, chopped

30 ml (2 tbsp) hot sauce

30 ml (2 tbsp) Worcestershire sauce

Leaves from 1 bunch fresh cilantro, minced

Sustainably harvested white fish or seafood (such as cod, halibut, shrimp, scallops, lobster), cut into bite-size pieces

Cilantro leaves and sliced green onions, for garnish

Drain corn, reserving liquid. In a large pot over medium-high, heat oil. Add corn, onions, carrots, celery, potatoes, garlic, coriander, cumin, salt and pepper. Saute until vegetables are soft. Add reserved corn liquid, tomatoes, coconut milk, chili sauce, chipotles, hot sauce, Worcestershire sauce and minced cilantro. Simmer for 10 minutes. Stir in fish; simmer for another 5 minutes or until fish is just cooked. Serve garnished with cilantro leaves and green onions.

Makes 8 servings.

Source: "Eat St.: Recipes from the Tastiest, Messiest, and Most Irresistible Food Trucks" by James Cunningham (Penguin, 2013).

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