Seafood sauerkraut
Ingredients for 4 persons: 1.5 pound sauerkraut (12.1 ECC), 1.1lbs mussels (8.9 ECC), 1 pound tiger shrimps (4.1 ECC), 10 oz. cod, 10 oz. salmon, 10 oz. smoked haddock fillets, 1 medium onion (2-1/2" dia) (7.5 ECC), 2 garlic cloves (1.8 ECC), 1 tablespoon chopped parsley (.1 ECC), 1 tablespoon chopped chives (.1 ECC), 1 bouquet garni, 1 cup white wine (.8 ECC), 1 cup of milk, 2 tablespoons sunflower oil, salt, pepper.
Preparation: 20 minutes. Cooking: 45 minutes.
Preparation: Steam the salmon fillets and cod for 25 minutes. Run cold water over the smoked haddock fillets in a sieve to remove extra salt. Pour the milk, 1 glass of water, add the bouquet garni and one pinch of pepper in a pan and poach the smoked haddock for 10 minutes in it. When it is cooked, remove the haddock from the poaching liquid. Drain it well and discard the poaching liquid (the milk is meant to remove the salt) and bouquet garni. Clean the mussels. Peel the onion and the garlic. Pour the white wine in a pot, add the onion and the thinly sliced garlic, 2 teaspoons each of parsley and of chives. Put the mussels 10 minutes on medium heat to make them open. Peel the shrimps. In a frying pan, cook them for 2 minutes in the oil. At the end of the cooking, add the chives and the remaining parsley, salt and pepper. Warm the sauerkraut in the microwave oven or on a slow fire in a pan then arrange it in a warm dish with the fish, shrimp and mussels. Serve immediately.
Total ECC: 35.4; per person: 8.9 ECC.

This post is very old, but I thought it was very worth bumping. Made it tonight and it turned out awesome!