Medium

Olive oil

tablespoons

Onion

unit

Pepper

Salt

Potato

Shrimp

Cod fillet

White wine

glass (15cl)

Goose fat

Sauerkraut

Sauerkraut from the sea

<h5>20 min</h5><p>Prepare 1 onion, peel and wash 300 g of potatoes. If they are large potatoes, cut them into quarters.</p>

<h5>4 min</h5><p>In a large saucepan over medium heat, melt 2 tablespoons of goose fat when hot add the chopped onion, season with salt and pepper and cook for 3 or 4 minutes until the onion just begins to color.</p>

<h5>3 min</h5><p>Add 1 kg of raw sauerkraut, pour in 2 glasses of dry white wine and stir well.</p>

<h5>40 min</h5><p>Add the potatoes, stir again, cover, and cook over low heat until the potatoes are tender (you can pierce them easily with the tip of a knife), about 40 minutes.</p>

<h5>10 min</h5><p>While this is going on, peel 150 g of shrimp, then cut the chosen fish into pieces.</p><p>Brush olive oil over the top, then salt and pepper, then do the same on the other side.</p>

<h5>4 min</h5><p>Put a non-stick pan on high heat, when it is very hot put the fish pieces in it, just brown them on each side 1 minute or 2.</p><p>Reserve.</p>

<h5>3 min</h5><p>In the same pan, put the shrimp and brown them for 2 or 3 minutes.</p><p>Reserve.</p>

<h5>3 min</h5><p>Pour 4 tablespoons of dry white wine into the pan and deglaze.</p>

<h5>10 min</h5><p>Pour this juice into the sauerkraut pan, stir and place the fish and shellfish on top of the sauerkraut.</p><p>Cover and cook for another 10 minutes.</p><p>Your sea sauerkraut is ready.</p>

Medium

97 min

Main course

Fish

Seafood

Servings

8

Nutrition

/ per serving

Directions

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