Seafood sauerkraut
The French version of sauerkraut (choucroute) is normally served with meat, especially pork and sausage, but here is a seafood version with fish and shellfish. Do give it a try, as it's simple to make and delicious!
176K 4.5/5 based on 14 reviews
Last modified on: April 17th 2011
Keywords for this recipe:For 24 people, you will need:
- 1
3 onions - 2
900 g potatoes - 3
6 tablespoons goose fat - 4
3 kgs raw sauerkraut - 5
6 glasses dry white wine - 6
450 g prawns - 7
1 kg 200 g Fish - 8
6 tablespoons olive oil - 9 12 tablespoons dry white wine
- 10
salt - 11
pepper - Total weight: 6,885 grams
Change measures:
Times for this recipe
Preparation: 36 min.
Cooking: 1 hour 1 min.
All in all: 1 hour 37 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 4 min.
Melt 6 tablespoons goose fat in a large pan over medium heat. When hot, add the chopped onion, salt and pepper, and cook for 3 or 4 minutes until the onion begins to colour.
Stage 3 - 3 min.
Add 3 kgs raw sauerkraut and 6 glasses dry white wine and stir well.
Stage 4 - 40 min.
Add the potatoes, stir again, cover and leave to simmer on low heat until the potatoes are cooked (when the point of a knife will pass through them easily), about 40 minutes.
Stage 5 - 10 min.
Meanwhile, shell 450 g prawns and cut the chosen fish into pieces.
Coat the top with olive oil, using a brush, then salt and pepper. Do the same on the other side.
Coat the top with olive oil, using a brush, then salt and pepper. Do the same on the other side.
Stage 6 - 4 min.
Put a non-stick pan on high heat. When very hot, add the pieces of fish and cook for 1 or 2 minutes until lightly browned on both sides.
Set aside.
Set aside.
Stage 7 - 3 min.
In the same pan, fry the prawns for 2 or 3 minutes until they brown slightly.
Set aside.
Set aside.
Stage 8 - 3 min.
Pour 12 tablespoons dry white wine into the pan and deglaze.
Stage 9 - 10 min.
Pour this liquid into the pan of sauerkraut and stir in. Lay the fish and prawns on top.
Cover and leave to cook for a further 10 minutes.
Your seafood sauerkraut is ready.
Cover and leave to cook for a further 10 minutes.
Your seafood sauerkraut is ready.
Remarks
For the photos, I used salmon and pollack, but other fish are just as good, so you can use your imagimation.
Like all slow-cooked dishes, this can be reheated and gets better each time.
Like all slow-cooked dishes, this can be reheated and gets better each time.
Keeping: Several days in the fridge and it freezes well.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 350 140 % | 390 40 % | 190 30 % | 4,630 230 % | 19,380 230 % |
| Per 100 g | 5 2 % | 5 1 % | 2 0 % | 70 3 % | 280 3 % |
| Per person | 10 6 % | 20 2 % | 7 1 % | 190 10 % | 810 10 % |
How much will it cost?
- For 24 people : 25.26 €
- Per person : 1.05 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Raw sauerkraut
Like these other recipes: Express sauerkraut, ... See them all 1
Fish
Like these other recipes: Quiche Bretonne, Warm autumn salad, Sushi, Stock-pot fish , Fish petals, vegetables julienne, and beurre blanc, ... See them all 8
Potatoes
Like these other recipes: Crème de foie gras, Gratin Comtois, Express sauerkraut, Sarladaise potatoes, Bourguignon potatoes , ... See them all 77
Prawns
Like these other recipes: Crispy prawn rolls, Spicy seafood plancha, Prawn salad with a crunch, Paella, Vietnamese prawns, ... See them all 7
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