Wine-braised Seafood Choucroute


Wine-braised Seafood Choucroute

From: myrecipes
Total Time: 2 Hours


  • 3 ounces bacon, chopped $
  • 2 medium onions, sliced thinly lengthwise 
  • 2 tablespoons chopped garlic
  • 1 1/2 qts. fresh sauerkraut (3 lbs.)
  • 2 cups dry Riesling or Gewürztraminer, divided
  • 1 1/2 cups reduced-sodium chicken broth
  • 2 dried bay leaves
  • 1 teaspoon juniper berries
  • About 1/2 tsp. freshly ground black pepper
  • 1/4 cup minced shallots
  • 1/4 cup fresh Meyer or regular lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 cup olive oil, divided
  • Salt
  • 1 1/2 pounds boned, skinned firm white-fleshed fish fillet, such as halibut or black cod
  • 6 fresh seafood sausages (about 1 1/2 lbs.)
  • 6 ounces hot-smoked salmon, skinned and broken into large chunks
  • Chopped fresh chives


  1. Preheat oven to 325°. In a large, wide ovenproof pot, brown bacon over medium-high heat, 4 to 5 minutes. Add onions and garlic; cook until onions are soft, 5 minutes.
  2. Rinse sauerkraut well in a colander; squeeze out as much moisture as possible. Stir sauerkraut into onion mixture. Add 1 1/2 cups wine, the broth, bay leaves, juniper berries, and 1/2 tsp. pepper. Bring to a boil, then cover and bake until sauerkraut is barely tender to the bite, about 1 hour.
  3. In a small saucepan, boil shallots in remaining 1/2 cup wine until liquid is reduced by half. Remove from heat; whisk in lemon juice and mustard, then 6 tbsp. olive oil in a thin stream. Season with salt and pepper and pour into a small pitcher.
  4. Rinse fish, pat dry, and sprinkle all over with salt and pepper. Heat remaining 2 tbsp. olive oil in a large nonstick frying pan over medium-high heat. Cook fish, skinned side up, until browned on the bottom, about 6 minutes.
  5. Nestle sausages into sauerkraut mixture and top with fish, browned side up. Cover and bake until sausages and fish are opaque but still moist-looking in center (cut to test), about 10 minutes.
  6. Transfer fish and sausages to a warm plate. With a slotted spoon, mound sauerkraut on a warm platter; discard braising liquid. Tuck chunks of smoked salmon into sauerkraut and arrange fish and sausages around and on top. Sprinkle with chives and serve with vinaigrette.