This is one of my all-time favorite chowder recipes. It’s a knock-off version of 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.