Cook potatoes before adding acid
Add sauerkraut only once potatoes are tender. Potatoes may soften much more slowly in an acidic broth.
European Recipe
Alaska pollock and sauerkraut pot
Potatoes cook until tender first, then the sauerkraut heats in the same pot. The fish cooks gently at the end.
Total time
50 min
Calories
408 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Fish and potatoes in one pot
The order matters: cook potatoes before adding the sour cabbage. Add Alaska pollock late and cook it fully. This makes two main meals without another side.
One-Pot Recipes
Autumn Recipes
Potatoes
Fish
Recipe
Alaska pollock and sauerkraut pot
Gently cooked Alaska pollock with potato cubes, sauerkraut and parsley in a light broth.
Ingredients
2 servings
Method
-
1
Prepare the potatoes
Dice potatoes into about 1.5 cm cubes and chop the onion. Heat oil in a wide pot. Soften onion over medium heat for about 2 minutes until translucent.
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2
Cook potatoes until tender
Add potatoes, water, salt and pepper. Bring to the boil and gently simmer covered for about 15 to 18 minutes until potatoes are tender. Check with a knife and cook longer if needed. Only then add the sauerkraut.
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3
Heat the sauerkraut
Loosen the drained sauerkraut with a fork and add it. Gently simmer for about 5 minutes. Add a little water if needed; keep a chunky stew with some broth.
-
4
Cook the fish
Check fish for bones, cut into pieces about 3 cm across and carefully place in the hot broth. Cover and cook gently for about 6 to 8 minutes. Reach at least 70 °C for 2 minutes in the centre of the thickest pieces; check with a thermometer and extend cooking if needed. Fish should be fully opaque. Gently fold in chopped parsley and divide between two bowls.
Kitchen know-how
Tips for Alaska pollock and sauerkraut pot
Move the fish gently
After adding it, cook gently and portion carefully so the pieces stay intact.
Variations
How to adapt this recipe
Replace Alaska pollock with the same edible raw weight of cod. Still check the core temperature; cooking time and nutrition may differ.
Replace parsley with the same washed weight of dill. Flavour and nutrition change.
Nutrition per serving
408kcal
48.2 gCarbohydrates
25.6 gProtein
9.5 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Alaska pollock and sauerkraut pot
Not with this method. Cook potatoes until tender first, then add the sour cabbage. This makes potato doneness easier to control.
The basic recipe uses thawed or fresh raw fish. Thaw frozen fish in the fridge beforehand, discard the liquid and weigh the edible amount.
No. The broth consists of water, juices from the ingredients and the stated oil. No cream or extra stock powder is included.
The pieces are opaque and the required core temperature has been checked with a thermometer. Appearance alone does not replace the temperature check.
Keep cooking