Sea bass & seafood Italian one-pot
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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 tomato
- 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
Method
- STEP 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.
- STEP 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.
