Name: Sea bass & seafood Italian one-pot
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Italian
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

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Sea bass & seafood Italian one-pot

Sea bass & seafood Italian one-pot

Barney Desmazery

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.8 out of 5.17 ratingsRate

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

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A star rating of 4.7 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal329

low
fat11g
saturates2g
carbs7g
sugars4g
fibre2g
protein45g
salt1g

low

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.

Recipe from Good Food magazine, March 2012

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A star rating of 4.8 out of 5.17 ratings

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