Cutting the fish into 1-inch pieces will be a snap if you use fish steaks that are 1 inch thick or use thicker cuts of fish fillets. Any firm-fleshed fish, such as halibut, haddock, swordfish, pollack, tuna or red snapper, works well in this soup. If fish is frozen, thaw it in the refrigerator or under cold running water before cutting it into pieces and adding it to the soup.
The red cayenne pepper in this chowder packs a little punch, but if you prefer a chowder that's a little more tame, use black pepper instead. If you like really fiery chowder, pass a bottle of red pepper sauce at the table!