sea bass seafood italian one pot

• 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.