Although Ireland's coastline is more than 8,000 kilometers long when measured precisely and fishing has a long tradition, the Irish were not considered fish lovers in culinary terms for a long time. Apart from fish & chips and the traditional seafood chowder. A fish soup that takes its name from the French word for cooking pot or kettle "Le chaudron" and was therefore also known in a similar way in Brittany. Today, it is particularly popular in North America. There is a chef in Dublin who prepares a quick version of Irish seafood chowder that you can easily recreate at home.
CHAPTERS
00:00 Intro
00:38 What’s Seafood Chowder
01:14 The ingredients
01:42 Smoking the fish
02:59 Irish fish & seafood
04:01 The broth & vegetables
05:06 The taste of Seafood Chowder
CREDITS
Report: Hendrik Welling
Camera: Paddy Barron
Edit: Hendrik Welling
Supervising editor: Ruben Kalus
#seafood #fish #ireland
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