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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!

157K 12 4.6

Last modified on: April 17^th 2011

Keywords for this recipe:Sauerkraut Fish Shellfish

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

Change to the quantities for: 4 people 8 people 16 people 24 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

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

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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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,543 Kcal or 6,460 Kj	117 gr	128 gr	62 gr
77 %	45 %	12 %	9 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
67 Kcal or 281 Kj	5 gr	6 gr	3 gr
3 %	2 %	1 %	<1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
193 Kcal or 808 Kj	15 gr	16 gr	8 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).

How much will it cost?

For 8 people : 8.42 €
Per person : 1.05 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Raw sauerkraut: You can check-out other recipes which use it, like for example: Express sauerkraut, ... All
	Fish: You can check-out other recipes which use it, like for example: Fish in a salt crust, Fish petals, vegetables julienne, and beurre blanc, Warm autumn salad, Stock-pot fish , Quiche Bretonne, ... All
	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Purée of Jerusalem artichokes with foie gras, Gratin Comtois, Normandy seafood stew, Roast in the bag pork with fondant vegetables., Hearty potato and ham gratin, ... All
	Prawns: You can check-out other recipes which use it, like for example: Prawn salad with a crunch, Curried prawn risotto, Quick prawn curry, Vietnamese prawns, Crispy prawn rolls, ... All

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