Sea bass & seafood Italian one-pot

Sea bass & seafood Italian one-pot

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

A one-pot fish stew with shellfish and all the fresh flavours of the Mediterranean - serve with plenty of bread for dipping

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
329
protein
45g
carbs
7g
fat
11g
saturates
2g
fibre
2g
sugar
4g
salt
1g

Ingredients

  • 2 tbsp olive oil
  • 1 fennel bulb, halved and sliced, fronds kept separate to garnish
  • 2 garlic cloves, sliced
  • ½ red chilli, chopped
  • 250g cleaned squid, sliced into rings
  • bunch basil, leaves and stalks separated, stalks tied together, leaves roughly chopped
  • 400g can chopped tomatoes
  • 150ml white wine
  • 2 large handfuls of mussels or clams
  • 8 large raw prawns (whole look nicest)
  • 4 sea bass fillets (about 140g/5oz each)
  • crusty bread, to serve

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Method

  1. Heat the oil in a large saucepan with a tight-fitting lid, then add the fennel, garlic and chilli. Fry until softened, then add the squid, basil stalks, tomatoes and wine. Simmer over a low heat for 35 mins until the squid is tender and the sauce has thickened slightly, then season.
  2. Scatter the mussels and prawns over the sauce, lay the sea bass fillets on top, cover, turn up the heat and cook hard for 5 mins. Serve scattered with the basil leaves and fennel fronds, with crusty bread.

Recipe from Good Food magazine, March 2012

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Comments

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Markmeladdio's picture

Really easy to make. I replaced the fennel with thinly sliced onion, added some beef tomatoes and a red pepper. Came out great.

teeth1122's picture

Lovely recipe - the extra garlic was a MUST! Tastes even better the next day!

teeth1122's picture

Lovely recipe - the extra garlic was a MUST! Tastes even better the next day!

pmercier's picture
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I did this for a dinner party for 6 people. I doubled the recipe and did the seabass separately under the grill (3 mins on a baking tray, skin up, w/ oil and pepper, very hot grill) as I did not have enough room to do it all in the casserole pot. it worked a real treat. folks were delighted with it. I served it in a big terrine and we helped ourselves. As another reviewer mentioned - I also added way more garlic than this recipe states. if we are eating southern med style - I say pile it on. I think I did 8 or 10 cloves. guests are all still friends so I did the right thing.

greenaj12's picture

Really tasty but added more chilli and garlic, which it needs. Also, if you would like to have enough sauce to dip bread in, need twice the stated amount of tomato.

simonuptons's picture
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Just cooked this tonight, loved it, I did use a whole chilli and glad I did.

itybity's picture
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nice but for us lacked something though not sure what?

gwengray's picture

Excellent recipe. We have just finished this superb dish. We used fresh in the shell mussels and also used two sea bass. Next time I would use more garlic. SUPERB

jackfrostmrs's picture
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I cooked this as a special treat for my seafood loving husband and myself, i bought my fish from a Loch Fyne restaurant which cost £17.00 and it was well worth the effort, a tad expensive for 2 but as we are both seafood lovers i catered seafood for 4 but only bought 2 fillets of sea bass, served it with fresh bread and it was immense! The flavours were fabulous, will definitely make again, not really a meal to eat with people other than loved ones though due to wanting to get into the shelled stuff with your hands!

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