Fruits de mer — ‘fruits of the sea’ — is the French term the West Coast borrowed for its greatest treasure, and this chowder is a full celebration of BC’s cold, clean waters. It gathers the region’s finest catches in one pot: wild salmon, spot prawns, clams, and mussels, the same bounty that has fed coastal peoples for millennia and now anchors the menus of seaside restaurants from Victoria to Tofino.
What makes it great is the sheer generosity of it — a creamy, golden broth perfumed with thyme and white wine, loaded with tender seafood in every ladle. Each shellfish adds its own briny liquor to the pot, so the flavour builds layer upon layer without any fuss. Serve it with sourdough for dunking and you have a complete, glorious meal that tastes like the Pacific itself.
