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Seafood sauerkraut

Name: Seafood sauerkraut
Prep time: 36 min
Cook time: 1 h 1 min
Total time: 1 h 37 min
Yield: 8 people
Cuisine: French
Ingredients: 1 onion; 300 g potatoes; 2 tablespoons goose fat; 1 kg raw sauerkraut; 2 glasses dry white wine; 150 g prawns; 400 g Fish; 2 tablespoons olive oil; 4 tablespoons dry white wine; Salt; Pepper

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!

199 K 4.5/5 (15 reviews)473488

Duration

1 hour 40 min.

Difficulty

Easy

Last modified on: April 17^th 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 8 people, you will need:

1 1 onion
2 300 g potatoes
3 2 tablespoons goose fat
4 1 kg raw sauerkraut
5 2 glasses dry white wine
6 150 g prawns
7 400 g Fish
8 2 tablespoons olive oil
9 4 tablespoons dry white wine
10 Salt
11 Pepper
Total weight: 2,295 grams

Times for this recipe

Preparation

40 min.

Cooking

1 hour 1 min.

All in all

1 hour 40 min.

Preparation 40 min.

Cooking 1 hour 1 min.

When should you start or finish this recipe?

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 1 - ⌛ 20 min.

Prepare 1 onion. Peel and wash 300 g potatoes. If they are large, cut into four.

Stage 2 - ⌛ 4 min.

Melt 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.

Stage 3 - ⌛ 3 min.

Add 1 kg raw sauerkraut and 2 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 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.

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.

Stage 7 - ⌛ 3 min.

In the same pan, fry the prawns for 2 or 3 minutes until they brown slightly.

Set aside.

Stage 8 - ⌛ 3 min.

Pour 4 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.

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.

Keeping: Several days in the fridge and it freezes well.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	5 g RDI=8 %	5 g RDI=2 %	2 g RDI=4 %	67 kcal RDI=3 %	282 kJ RDI=3 %
Per person	14 g RDI=22 %	16 g RDI=6 %	7 g RDI=11 %	192 kcal RDI=10 %	808 kJ RDI=10 %
Whole recipe	116 g RDI=180 %	128 g RDI=48 %	62 g RDI=85 %	1,543 kcal RDI=77 %	6,460 kJ RDI=77 %