Disaster: Fish Choucroute

Somewhere in the UK, I had a fish choucroute and it was lovely. I know it sounds weird, fish with sauerkraut. This dish however was sublime: it had lovely butter notes in the sauerkraut and the smoked pork chop was replaced with a hot smoked salmon. It had pieces of haddock, and a fish sausage and I really enjoyed it. I've now twice attempted to make it: after last night, my wife has banished it from the kitchen table.

If anyone has a recipe, I would like to try it. I think with fish, all the ingredients need to be cooked separately and then combined at the end instead of cooking together like the traditional Alsacienne dish. I tried to get the deep flavors I remembered by making a very rich fish stock, that recipe is below.

Ingredients:
Hot Smoked Salmon Fillet
4 Scallops (remove roe & reserve for stock)
8 lg. shrimp (clean & reserve heads and shells for stock)
1 Pink Bream (fillet & reserve rest for stock)
1 Gunnard (fillet & reserve rest for stock)

Fish Stock
4 small Carrots
2 Celery Stalks
1/2 Med. onion
Bouquet Garni
Pepper Corns
A few Juniper Berries
Fishy bits from above.

Combine all. Bring to a soft boil and then simmer for 30 minutes. Use potato masher to extract flavors and generally make a big mess of things in the pot.

Strain and simmer on low heat until reduced to appropriate flavor. While the dish above was a disaster the fish stock was delicious. I apologize to the fish that their lovely selves were wasted on an unappetizing meal.