Seafood sauerkraut with smoked salmon and haddock

• For 4 people
• Preparation time : 60 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Seafood Sauerkraut
  • Sauerkraut : 500 grams
  • Smoked salmon : 200 grams
  • Haddock fillets : 300 grams
  • Onion : 1 medium-sized
  • Garlic cloves : 2
  • White wine : 200 milliliters
  • Vegetable broth : 200 milliliters
  • Olive oil : 2 tablespoons
  • Bay leaves : 2
  • Salt : to taste
  • Black pepper : to taste

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Ingredients
• Chop the onion and mince the garlic cloves.
• Cut the smoked salmon into small pieces.
• Cut the haddock fillets into bite-sized chunks.
• Cook the Sauerkraut
• Heat olive oil in a large pot over medium heat.
• Add the chopped onion and minced garlic. Sauté until the onion is translucent.
• Add the sauerkraut and cook for a few minutes, stirring occasionally.
• Pour in the white wine and vegetable broth. Add the bay leaves.
• Season with salt and black pepper to taste.
• Cover the pot and let the sauerkraut simmer for about 30 minutes, or until it becomes tender.
• Add the Seafood
• Add the smoked salmon and haddock chunks to the pot with the sauerkraut.
• Gently stir to combine all the ingredients.
• Cover the pot again and let the seafood cook for about 10 minutes, or until it is fully cooked and flakes easily with a fork.
• Serve and Enjoy
• Remove the bay leaves from the pot.
• Serve the seafood sauerkraut hot, garnished with fresh herbs if desired.
• Enjoy!

Tips

• You can use fresh or canned sauerkraut for this recipe, depending on your preference.
• Feel free to add other seafood such as shrimp or mussels for extra flavor and variety.

Information

• Sauerkraut is a traditional fermented cabbage dish that is popular in many European cuisines.
• This seafood sauerkraut recipe is a delicious and hearty dish that combines the tangy flavors of sauerkraut with the smokiness of salmon and haddock.