Entree: France – Paris & Ile-de-France – Choucroute de la Mer (Sauerkraut braised with mixed seafood, potatoes, and white wine)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
33 min
Total
50 min
Ingredients
- 1 lb (454 g) sauerkraut, well drained and lightly rinsed
- 1 tbsp (15 ml) unsalted butter
- 1 tbsp (15 ml) neutral oil (vegetable or grapeseed)
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 1 leek (white part only), sliced, about 6 oz (170 g)
- 1 medium carrot, sliced, about 4 oz (115 g)
- 2 cloves garlic, minced (about 6 g)
- 1 cup (240 ml) dry white wine (Riesling or Pinot Blanc recommended)
- 1 1/2 cups (360 ml) fish stock or low-sodium chicken stock
- 1 bay leaf
- 4 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 lb (454 g) small new potatoes, halved if large
- 1 lb (454 g) firm white fish (cod or pollock), cut into 4 portions
- 8 oz (225 g) mussels, cleaned and debearded
- 8 oz (225 g) shrimp, peeled and deveined (about 12–16 medium)
- 4 oz (115 g) smoked salmon or smoked trout, sliced
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) unsalted butter, chilled and cut into pieces
- Chopped fresh parsley for garnish
Instructions
1. In a large wide pot or deep skillet fitted with a lid, melt 1 tbsp butter with the oil over medium heat. Add the onion, leek, and carrot and cook, stirring, until softened and translucent, about 6–8 minutes. Add the garlic and cook 30 seconds more. Stir in the drained sauerkraut, white wine, and stock, then add the bay leaf and thyme; nestle the potatoes into the sauerkraut, bring to a simmer, cover, and cook gently for 20–25 minutes until potatoes are nearly tender.
2. Arrange the firm fish portions on top of the sauerkraut, scatter mussels and shrimp around, and place the smoked salmon pieces on top; cover and cook another 6–8 minutes until mussels have opened, shrimp are pink, and fish is opaque. Remove the bay leaf and thyme sprigs, season with salt and pepper, stir in the chilled butter pieces for gloss, sprinkle with chopped parsley, and serve immediately, spooning sauerkraut and juices over the seafood.
