Mackerel Chowder (Irish Fish Soup)
Irish-Style — The Hearty Mackerel Chowder
Sales unit: Glass at 570g
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In stock
The term "chowder" originates from Ireland and is used to describe a soup made with fish, seafood and vegetables.
This highly nutritious and particularly balanced soup is a traditional dish frequently served in the coastal villages of Ireland, especially in pubs.
This recipe is based on vegetables, potatoes, leeks, onions and shallots combined with mackerel.
Heat the chowder slowly in a saucepan. The quantity serves two.
This is an adaptation of a traditional Irish recipe that falls "somewhere between a soup and a ready-made meal".
Mackerel is a species of fish known worldwide for its rich flavour.
In Killybegs, an important fishing port in Ireland's County Donegal, large quantities of mackerel are caught and processed.
During the winter months, La Compagnie Bretonne focuses on processing mackerel from the fishing grounds in northern Ireland, which are approximately half to one and a half days' journey from Killybegs.
The high fat content of the mackerel in this area results in tender, soft flesh when tasted.
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