Slow Cooker Seafood Sauerkraut with White Wine Tips, FAQ & printable recipe

Tips for success

For a more complex flavor profile, add a few sprigs of fresh dill or parsley to the slow cooker before starting the cycle.

These herbs will infuse the seafood with a subtle, fresh aroma that complements the acidity of the sauerkraut beautifully. Remember to remove any thick herb stems before serving the final dish to maintain a pleasant mouthfeel.

If you prefer a thicker sauce, you can carefully remove the seafood once cooked and whisk a small amount of cornstarch slurry into the remaining liquid in the slow cooker.

Turn the heat to high for a few minutes until the liquid thickens, then pour it back over the seafood. This step is optional but creates a more luxurious, velvety consistency.

Variations

• Smoked Salmon Twist: Substitute half of the fresh salmon with hot-smoked salmon pieces for a deeper, smokier flavor profile that complements the tartness of the fermented sauerkraut perfectly.
• Citrus Infusion: Add thin slices of fresh lemon directly on top of the fish before cooking. The citrus oils will infuse the seafood with a bright, zesty aroma during the steaming process.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 days.

Reheat

Reheat gently in a saucepan over low heat until warmed through, being careful not to overcook the delicate fish.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Store the seafood and sauerkraut in the refrigerator to maintain freshness.

Proper storage ensures the integrity of the delicate fish remains intact for your next meal, provided it is consumed within the recommended time frame.

While this dish is best served immediately, you can prepare the ingredients in advance by chopping the shallots and portioning the seafood.

Keep the seafood refrigerated until the exact moment you are ready to assemble and start the slow cooker. This preparation strategy saves significant time during busy evenings without compromising the quality of the final meal.

Serving ideas

Serve this dish in shallow bowls to showcase the beautiful colors of the salmon and the delicate texture of the cod. The sauerkraut provides a tangy base that pairs perfectly with a side of crusty bread or steamed baby potatoes, which help absorb the flavorful wine-infused juices left at the bottom of the bowl.

For a complete dining experience, garnish each serving with a small amount of fresh, chopped chives or a sprig of dill. The addition of fresh herbs adds a bright, visual contrast to the creamy drizzle and enhances the overall presentation, making it an excellent choice for a casual yet sophisticated dinner with friends or family.

Frequently asked questions

Recipe card

Slow Cooker Seafood Sauerkraut with White Wine

Prep 10 minCook 3 hRest 5 minTotal 3 h 15 minServes 4

Ingredients

• 2 cups sauerkraut, drained
• 2 medium shallots, finely chopped
• 1 lb cod fillets, cut into large chunks
• 1 lb salmon fillets, cut into large chunks
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup dry white wine
• 1/4 cup heavy cream, for drizzling

Instructions

1. Spread the sauerkraut evenly across the bottom of the slow cooker insert. Scatter the chopped shallots over the sauerkraut to provide an aromatic base for the seafood.
2. Place the cod, salmon, and shrimp on top of the sauerkraut bed. Pour the dry white wine over the seafood and sauerkraut mixture, ensuring even distribution.
3. Cover the slow cooker and cook on low for 3 hours. Once the seafood reaches an internal temperature of 145°F (63°C), carefully remove it and drizzle with heavy cream before serving.

Contains: fish, crustaceans, milk, sulfites

Estimated nutrition per serving

Calories

320

Protein

38.5 g

Carbohydrates

8.2 g

Fat

14.5 g

Fiber

2.1 g

Sugar

2.5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.