One-Pot Wonders

One-Pot Surf and Turf

August 24, 2013
2 Ratings
  • Serves 4
Author Notes

In a way it's capturing summer feelin'.... Surf & turf a little bit boozy in a one-pot dish.... Honestly the best 45 minute dish I ever came up with. I just imagined the taste and started cookin'. —Ulla Killing

What You'll Need
  • 10.6 ounces giant king prawns (300g)
  • 17.6 ounces mussels, cleaned (500g)
  • 4 pieces salsiccia sausages (casings removed & meat separated into small pieces)
  • 1 medium yellow onion, cubed
  • 1 small fennel bulb, thinly sliced
  • 2 garlic cloved, minced
  • 1 package of mussel seasoning
  • 250 milliliters dry white wine
  • 3 tablespoons Pernod
  • 8 sprigs fresh tarragon leaves
  • 2 small crushed chilies
  • 250 milliliters heavy cream
  • 2 tablespoons fresh dill
  • 6 tablespoons extra-virgin olive oil
  • freshly ground pepper & salt
  • 1 lemon, sliced
  1. Fill a large pot with the broth or salted water. Bring to the boil. Add the potatoes and corn and cook until slightly tender. Note: you could actually add the potatoes and corn after the 3. step into the stockpot.....but I think the potatoes taste better if they are cooked seperately.....
  2. In a large heavy bottomed stockpot heat the olive oil over medium heat. Add the onions and cook, until soft about 4 minutes. Add the garlic and fennel and cook for another 3-4 minutes. Add the sausage meat and cook for another 5 minutes, until the meat is nicely browned.
  3. Add the wine and Pernod and bring to the boil. Add the mussel seasoning, a bit of salt, chili flakes and tarragon.
  4. Add the prawns, mussels and lemons slices and cover with the lid and cook, shaking the pan from time to time until the clams are open for about 6 minutes.
  5. Add the heavy cream, gently stir with spoon to mix and simmer uncovered for another 2-3 minutes.
  6. With a slotted spoon add potatoes and corn to the pot and gently stir that all is covered in broth. You might want to add a little bit broth as well.
  7. Spoon into bowls or soup plates. Garnish with cut dill. Season again with pepper. Serve with fresh french country bread or baguette.

See what other Food52ers are saying.

  • Ulla Killing
    Ulla Killing
  • maye
  • Adam K
    Adam K
  • Heidi

5 Reviews

Adam K. March 31, 2024
I signed up for a food52 account just to give this a rating. Thank you Ulla! Our family loves it so much! I've made it for Easter 3 years in a row and it has received praise from everyone I've ever served it to. People always go back for seconds until it's gone. It's fast and there is hardly any clean up, so I can mostly visit. Incredible! We pair with gewurztraminer during the meal and serve bourbon and butter pecan ice cream or dark chocolate and cherries for dessert. Make sure there's a light desert option, people will be full!
Heidi April 25, 2015
This meal was absolutely gorgeous in every way.... so yummy I have immediately planned the next time I can make this and who is coming over to enjoy it with me next time..... Thanks for the recipe - I will now tell the whole world as often as possible!
pat July 28, 2014
Hello, could you please breakdown the measurements by US
Ulla K. May 30, 2014
oh gosh;) indeed i forgot them in the ingredient list. i took 2 corn cobs cut in half and 5-8 small new potatoes cut in halves and then diced.
bon appetite and greetings from Berlin, Ulla
maye May 29, 2014
Maybe I'm crazy but... where are the potatoes and corn in the ingredient list? I don't see them!