Entree: France – Normandy – Choucroute de la Mer (Braised sauerkraut topped with an assortment of Normandy seafood and smoked fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) sauerkraut, well drained and lightly rinsed
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, thinly sliced — about 8 oz (225 g)
- 1 leek, white and light green parts sliced — about 6 oz (170 g)
- 2 cloves garlic, minced — about 0.5 oz (15 g)
- 1 apple (preferably tart, such as Granny Smith), peeled, cored, and thinly sliced — about 6 oz (170 g)
- 1 cup (240 ml) dry Normandy cider (or dry white wine)
- 1 cup (240 ml) fish stock or clam juice
- 1 bay leaf (approx. 0.5 g)
- 1 small sprig thyme (approx. 1 g)
- 1 small bunch parsley stems tied as a bouquet garni (approx. 5 g)
- 1 lb (450 g) small potatoes (e.g., fingerling or new potatoes), peeled if desired
- 1 lb (450 g) mussels, cleaned and debearded
- 1 lb (450 g) clams, scrubbed
- 1 lb (450 g) cod or haddock fillets, cut into 4 portions
- 8 oz (225 g) smoked haddock or smoked salmon, sliced into serving pieces
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter, for finishing
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. In a large heavy-bottomed sauté pan or braiser, heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) vegetable oil over medium heat. Add the onion and leek and cook until softened and translucent, about 6–8 minutes.
2. Add the garlic and apple slices and cook 2 minutes more until fragrant. Stir in the drained sauerkraut and potatoes.
3. Pour in the cider and fish stock, add the bay leaf, thyme, and tied parsley stems, and bring to a gentle simmer. Cover and cook over low heat for 25–30 minutes, until potatoes are tender and flavors have melded.
4. Meanwhile, in a separate saucepan, steam the mussels and clams with a splash of water or a bit of the cider until they just open, about 4–6 minutes. Discard any that do not open. Reserve the cooking liquid and strain it into the braiser.
5. Nestle the cod or haddock portions and the smoked haddock or smoked salmon pieces into the sauerkraut mixture. Cover and poach gently for 6–8 minutes, until the white fish is opaque and cooked through.
6. Fold in the cooked mussels and clams, add the remaining 2 tbsp (30 g) butter or olive oil to enrich the braise, and adjust seasoning with salt and pepper.
7. Transfer portions of sauerkraut, potatoes, and seafood to warm plates, spoon over some of the braising liquid, and sprinkle with chopped parsley. Serve immediately with crusty bread.