Halibut Chowder with Coconut Milk and Sweet Chili Sauce


This is one of my all time favorite chowder recipes. It’s a knock-off version of a red chowder recipes from Red Fish Blue Fish in Victoria BC. The broth is creamy from the coconut milk, but not the type of creamy that sticks to your tongue. The fish is prepared beforehand as a confit, which means it has been slowly cooked in oil. It leaves the fish tasting tender and flavorful. I usually make it a few times per year and always on Christmas eve. This Christmas eve I made a big batch and we were able to enjoy it over the last few days as leftovers.


recipe adapted from Pacific Rim Chowder

serves 8 - 10

prep time: 60 min cooking time: 40 min


1/4 cup olive oil

1/4 cup honey

juice from 1 lemon

4 cloves garlic, minced

1 tsp minced ginger

1/4 cups parsley, chopped

1 tsp salt

1 tsp black pepper

2 lb halibut, cut into 4 pieces

2 + cups of canola or vegetable oil (enough to cover the fish)


2 tbsp oil (canola, avocado, vegetable, or olive)

6 cloves garlic, diced

1 small onion, diced

1 1/2 cups chopped carrots

1 1/2 cups chopped celery

1 1/2 cups parboiled potatoes, chopped

1 tsp ground cumin

2 tsp salt

1 tsp pepper

1 - 15 oz can corn + liquid

1/2 cup sweet chili sauce

3 cans coconut milk

1 - 28 oz can of crushed tomatoes

2 tbsp hot sauce

2 tbsp Worcestershire sauce


Combine the olive oil, honey, lemon juice, garlic, ginger, parsley, salt, and pepper in a small bowl. Place the fish in a shallow dish and cover with the marinade. Cover the dish and place in the fridge for an hour to marinade.

Heat the canola oil in a large pot on low heat for ten minutes. The oil should be warm, but not pop and sizzle when you place the fish in.

Remove the fish from the marinade and place into the warm oil. Let it poach for roughly 20 minutes, until the fish has cooked all the way through until tender. Remove the fish from the oil and set to the side.

In a large soup pot or dutch oven, fry the garlic, onions, carrots, celery, potatoes, cumin, salt, and pepper in oil until the vegetables are tender.

Add the can of corn + liquid, chili sauce, coconut milk, crushed tomatoes, hot sauce, and Worcestershire sauce and bring to a simmer. Simmer for 15 minutes.

Shred the fish into small bite-size pieces. Add the fish to the chowder and stir. Heat for an additional 5 - 10 minutes. Serve warm.

Can be kept in the fridge for 4 days, or the freezer for 3 months.