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!
172K 14 4.5
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Last modified on: April 17th 2011

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For 8 people, you will need:

Change to the quantities for: 4 people 8 people 16 people 24 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
36 min.1 hour 1 min.1 hour 37 min.
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Step by step recipe

Stage 1 - 20 min.
Seafood sauerkraut
Prepare 1 onion. Peel and wash 300 g potatoes. If they are large, cut into four.

Stage 2 - 4 min.
Seafood sauerkraut
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.
Seafood sauerkraut
Add 1 kg raw sauerkraut and 2 glasses dry white wine and stir well.

Stage 4 - 40 min.
Seafood sauerkraut
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.
Seafood sauerkraut
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.
Seafood sauerkraut
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.
Seafood sauerkraut
In the same pan, fry the prawns for 2 or 3 minutes until they brown slightly.

Set aside.

Stage 8 - 3 min.
Seafood sauerkraut
Pour 4 tablespoons dry white wine into the pan and deglaze.

Stage 9 - 10 min.
Seafood sauerkraut
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.
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.
Several days in the fridge and it freezes well.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,543 Kcal or 6,460 Kj117 gr128 gr62 gr
77 %45 %12 %9 %
Per 100 g
Energetic valueProteins CarbohydratesFats
67 Kcal or 281 Kj5 gr6 gr3 gr
3 %2 %1 %<1 %
Per person
Energetic valueProteins CarbohydratesFats
193 Kcal or 808 Kj15 gr16 gr8 gr
10 %6 %2 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Sulfites, Crustaceans, Fish
How much will it cost?
  • For 8 people : 8.42 €
  • Per person : 1.05 €

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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 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, Fish in a salt crust, Fish in a sesame crust, Quiche Bretonne, Stock-pot fish , ... All
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Turnip top soup, Potato purée , Alsatian-style salad, Creamy "terre et mer" pots, Express sauerkraut, ... All
PrawnsPrawns: You can check-out other recipes which use it, like for example: Crispy prawn rolls, Quick prawn curry, Vietnamese prawns, Curried prawn risotto, Prawn salad with a crunch, ... All
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