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.
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.