Preparation time: 45 minutes
Soaking: 24 hours
Cooking time: 2 hours 30 minutes
1 1/3 lb (600 g) of diced seal meat
2 liters of water
water to cover
½ cup (125 ml) of minced onions
¼ cup (60 ml) of fat (oil or grease)
2 cups (500 ml) of carrot cubes
4 cups (900 ml) of potato cubes
Salt and pepper
Soak the meat in water for 24 hours and drain.
Cover the meat with freshly boiled water and blanch by letting it soak in boiling water for 2-3 minutes then drain.
Fry the onions in the fat.
Add carrots and make them sweat (which means, cook over low heat) and cover.
Add the potatoes.
Pour in enough water to cover, then season.
Simmer the meat until it breaks under the pressure of the fingers.
Stir very gently during cooking.
Serve this stew hot.
