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Seal mince (seal hachis): recipe illustration
Everyday meals

Seal mince (seal hachis)

A family stew of minced seal meat simmered with onion and tomato, served over pasta. A comfort dish from the island communities, eaten mostly during the long southern winter months.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Finely slice the onions and crush the garlic. Fry them in the hot oil over medium heat for 5 minutes, until translucent.
  2. Add the minced meat and brown it, breaking it up with a wooden spoon for 6 to 8 minutes, until it's no longer pink.
  3. Stir in the tomato purée, spices and herbs, and let it cook for a minute to wake them up.
  4. Pour in the chopped tomatoes and the stock, then simmer gently for 20 minutes, covered, stirring now and then.
  5. Meanwhile, cook the pasta in a large pan of salted water according to the packet time, then drain it, keeping a splash of cooking water.
  6. Toss the pasta with the sauce, adding a little cooking water if needed. Adjust the seasoning and serve right away, sprinkled with parmesan if you have some.

Variations and tips

Beef version. Swap the seal for lean minced beef; the taste stays close and it often pleases the kids.

Using what's easy to find. Seal is rarely sold in shops: 5% fat minced beef gives a very faithful result.

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Original Ecomely recipe.