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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!

176K 4.5/5 based on 14 reviews

Last modified on: April 17^th 2011

Keywords for this recipe:

For 16 people, you will need:

1 2 onions
2 600 g potatoes
3 4 tablespoons goose fat
4 2 kgs raw sauerkraut
5 4 glasses dry white wine
6 300 g prawns
7 800 g Fish
8 4 tablespoons olive oil
9 8 tablespoons dry white wine
10 salt
11 pepper
Total weight: 4,590 grams

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

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How long will 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 2 onions. Peel and wash 600 g potatoes. If they are large, cut into four.

Stage 2 - 4 min.

Melt 4 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 2 kgs raw sauerkraut and 4 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 300 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 8 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,086 Kcal or 12,920 Kj	234 gr	257 gr	125 gr
154 %	90 %	24 %	19 %

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).

Possible allergens in this recipe: Sulfites, Shellfish, Fish

How much will it cost?

For 16 people : 16.84 €
Per person : 1.05 €

Change currency:

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 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: Pollack Parmentier, Fish petals, vegetables julienne, and beurre blanc, Fish in a salt crust, Sushi, Stock-pot fish , ... All
	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Roast in the bag pork with fondant vegetables., Gratin with Parmesan flavours, Gratin Dauphinois, Pork Chops Champvallon style, Potato purée , ... All
	Prawns: You can check-out other recipes which use it, like for example: Prawn salad with a crunch, Crispy prawn rolls, Spicy seafood plancha, Quick prawn curry, Curried prawn risotto, ... All

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