Mackerel Chowder (Irish Fish Soup)
Sales unit: 570g jar
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In stock
English Translation:
The term "chowder" originates from Ireland and is used for a soup made from fish, seafood, and vegetables. This very nutritious and particularly well-balanced soup is a traditional dish frequently served in Ireland's coastal villages, especially in pubs. This recipe is based on vegetables, potatoes, leeks, onions, and shallots combined with mackerel. Heat the chowder slowly in the pot. The quantity serves two people. This is an adaptation of a traditional Irish recipe that is "somewhere between soup and ready meal." Mackerel is a type of fish known worldwide for its rich flavor and high nutritional value, particularly its omega-3 fatty acid content. In Killybegs, an important fishing port in Ireland in County Donegal, large quantities of mackerel are caught and processed. La Compagnie Bretonne focuses during the winter months on processing mackerel from the fishing grounds in northern Ireland, which is about half a day to a day and a half's journey from Killybegs. The high fat content of the mackerel in this area results in tender and soft flesh when tasted.
