One-Pot Surf And Turf

1. 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. 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. 3

   Add the wine and Pernod and bring to the boil. Add the mussel seasoning, a bit of salt, chili flakes and tarragon.

4. 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. 5

   Add the heavy cream, gently stir with spoon to mix and simmer uncovered for another 2-3 minutes.

6. 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. 7

   Spoon into bowls or soup plates. Garnish with cut dill. Season again with pepper. Serve with fresh french country bread or baguette.

* Per serving · 4 servings · Values may vary.