Sea bass & seafood Italian one-pot

Sea bass & seafood Italian one-pot

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(12 ratings)

Prep: 15 mins Cook: 45 mins


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: per serving

  • kcal329
  • fat11g
  • saturates2g
  • carbs7g
  • sugars4g
  • fibre2g
  • protein45g
  • salt1g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 fennel bulb, halved and sliced, fronds kept separate to garnish
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 2 garlic cloves, sliced
  • ½ red chilli, chopped
  • 250g cleaned squid, sliced into rings



    From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…

  • bunch basil, leaves and stalks separated, stalks tied together, leaves roughly chopped



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 400g can chopped tomato
  • 150ml white wine
  • 2 large handfuls of mussels or clams
  • 8 large raw prawns (whole look nicest)



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 4 sea bass fillets (about 140g/5oz each)
  • crusty bread, to serve


  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.

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Comments, questions and tips

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mrsjroberts's picture
16th Feb, 2019
Lovely simple but beautifully tasty recipe. I made this for Valentine’s Day and it was perfect - the quantity served (very greedy) two of us however although I didn’t use mussels. My local fishmonger didn’t have any fresh squid so I used raw frozen and it was the most tender squid we have ever had. I too grilled my sea bass for 3 minutes max heat skin side up and they were perfect. Highly recommend!
28th Oct, 2015
Made this when it was first published and made again last night for my OH birthday. Oh my, I forgot how good this is. Used fresh mussels and clams. A dozen raw oysters between us, followed by this fish recipe and finishing with lemon sorbet. So so good
24th Nov, 2013
Really easy to make. I replaced the fennel with thinly sliced onion, added some beef tomatoes and a red pepper. Came out great.
12th Jun, 2013
Lovely recipe - the extra garlic was a MUST! Tastes even better the next day!
12th Jun, 2013
Lovely recipe - the extra garlic was a MUST! Tastes even better the next day!
21st Apr, 2013
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.
17th Mar, 2013
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.
13th Aug, 2012
Just cooked this tonight, loved it, I did use a whole chilli and glad I did.
itybity's picture
6th Jul, 2012
nice but for us lacked something though not sure what?
6th Apr, 2012
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


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