Seafood sauerkraut

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
36 min.	1 hour 1 min.	1 hour 37 min.

Step by step recipe

1	Prepare 1 onion. Peel and wash 300 g potatoes. If they are large, cut into four.
2	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.
3	Add 1 kg raw sauerkraut and 2 glasses dry white wine and stir well.
4	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.
5	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.
6	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.
7	In the same pan, fry the prawns for 2 or 3 minutes until they brown slightly. Set aside.
8	Pour 4 tablespoons dry white wine into the pan and deglaze.
9	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.

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