956 easy and fully explained recipes, with 20,595 photos and 77 videos

Seafood sauerkraut

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!


Grade this recipe :

Last modified on: April 17th 2011

For 8 people, you will need:

How long does it take?

PreparationCookingStart to finish
36 min.1 hour 1 min.1 hour 37 min.
Preservation: Several days in the fridge and it freezes well.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Seafood sauerkraut : Photo of step #1Prepare 1 onion. Peel and wash 300 g potatoes. If they are large, cut into four. 20 min.
2 Seafood sauerkraut : Photo of step #2Melt 2 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. 4 min.
3 Seafood sauerkraut : Photo of step #3Add 1 kg raw sauerkraut and 2 glasses dry white wine and stir well. 3 min.
4 Seafood sauerkraut : Photo of step #4Add 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. 40 min.
5 Seafood sauerkraut : Photo of step #5Meanwhile, shell 150 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.
10 min.
6 Seafood sauerkraut : Photo of step #6Put 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.
4 min.
7 Seafood sauerkraut : Photo of step #7In the same pan, fry the prawns for 2 or 3 minutes until they brown slightly.

Set aside.
3 min.
8 Seafood sauerkraut : Photo of step #8Pour 4 tablespoons dry white wine into the pan and deglaze. 3 min.
9 Seafood sauerkraut : Photo of step #9Pour 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.
10 min.


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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
1543117 gr128 gr62 gr
77 %45 %12 %9 %
Per 100 g
CaloriesProteins CarbohydratesFats
675 gr6 gr3 gr
3 %2 %1 %<1 %
Per person
CaloriesProteins CarbohydratesFats
19214 gr16 gr7 gr
10 %6 %2 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 8 people : 8.42 €
Per person : 1.05 €

Note : These prices are only approximate.

Change currency:

Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
Raw sauerkrautRaw sauerkraut: You can check-out other recipes which use it, like for example: Express sauerkraut, ... [All]
FishFish: You can check-out other recipes which use it, like for example: Fish petals, vegetables julienne, and beurre blanc, Sushi, Stock-pot fish , Pollack Parmentier, Fish in a sesame crust, ... [All]
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: How to cook potato grenaille , Melting Epoisses on toast , Real home-made chips* , Mushroom velouté, Tartiflette, ... [All]
PrawnsPrawns: You can check-out other recipes which use it, like for example: Prawn salad with a crunch, Vietnamese prawns, Spicy seafood plancha, Curried prawn risotto, Crispy prawn rolls, ... [All]

visitors have also looked at

Chestnut cake
Chestnut cake
Fruit crumble
Fruit crumble
Pear tart with almond cream
Pear tart with almond cream
Express apple tart
Express apple tart
Flambéd bananas
Flambéd bananas

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page