Fish Stew with Sauerkraut

Choucroute de Poisson is a delightful and flavorful dish that combines the tangy goodness of sauerkraut with a delightful medley of fish. The sauerkraut provides the perfect level of acidity to complement the fish, including a mix of white-fleshed fish fillet like cod, snapper, or halibut, along with smoked fish such as trout or haddock, and a piece of skinned salmon. For those who prefer a heartier option, you can also add some chopped smoked ham or sausage to enhance the flavors even further.

The beauty of Choucroute de Poisson lies not only in its delicious taste but also in its simplicity. With just a handful of ingredients and an hour of your time, you’ll have a wholesome and satisfying meal on the table. This recipe serves four people, making it an ideal option for a family dinner or a small gathering of friends.

So, let’s get ready to embark on a culinary journey and prepare this delectable Choucroute de Poisson that’s bound to become a favorite in your kitchen. From the aromatic blend of juniper berries and thyme to the creamy sauce enriched with shallots and lemon juice, every component of this dish comes together to create a truly memorable dining experience.

MAKES: 4 servings

TIME: 1 hour

INGREDIENTS:

• 1 pound sauerkraut, preferably fresh (or stored in glass or plastic, not cans), rinsed and drained
• 4 ounces smoked ham or sausage, chopped (optional)
• 1 teaspoon dried juniper berries, lightly crushed with the side of a knife
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 cup dry white wine
• About 1 1/2 pounds mixed fish (see headnote)
• Salt and freshly ground black pepper
• 1 shallot, minced
• 1/4 cup cream
• 8 tablespoons (1 stick) butter, slightly softened
• Juice of 1 lemon
• Chopped fresh parsley leaves for garnish

INSTRUCTIONS:

1. Put the sauerkraut, the ham if you’re using it, the juniper, thyme, bay, and all but 2 tablespoons of the white wine in a deep skillet with a lid or a Dutch oven over medium-high heat.
2. When the mixture begins to bubble, lower the heat and cover, adjusting the heat so the mixture simmers. Cook for about 40 minutes, stirring occasionally.
3. Lay the fish fillets on top of the sauerkraut, sprinkle with salt and pepper, and cover the pan once again.
4. Cook the remaining white wine with the shallot in a small saucepan over medium-high heat until the liquid has almost evaporated, about 5 minutes.
5. Turn the heat to low, add the cream, and stir. Add the butter, a little bit at a time, stirring all the while. When the mixture is creamy, stir in the lemon juice along with some salt and pepper. Keep warm.
6. When the fish is tender, about 10 minutes after adding it, spoon the sauerkraut and fish onto a platter; drizzle the sauce over all.
7. Garnish with parsley and serve, preferably with boiled potatoes.

Enjoy the delightful flavors of Choucroute de Poisson with your loved ones, and let this special dish transport you to the beautiful region of Alsace with every bite. Bon appétit!