Dinner

Sea Bass & Seafood Italian One-Pot Recipe

Name: Sea Bass & Seafood Italian One-Pot Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 250g cleaned squid, sliced into rings; 2 large handfuls of mussels or clams; 8 large raw prawns (whole); 4 sea bass fillets (about 140g/5oz each); 1 fennel bulb, halved and sliced, fronds kept separate for garnish; 2 garlic cloves, sliced; ½ red chilli, chopped; Bunch basil, leaves and stalks separated, stalks tied together, leaves roughly chopped; 2 tbsp olive oil; 400g can chopped tomatoes; 150ml white wine; Crusty bread, to serve

ByEthan Lark January 25, 2026January 25, 2026

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Introduction

This Italian one-pot recipe combines tender sea bass with a medley of fresh seafood in a rich tomato and wine sauce. It’s a flavorful, impressive dish that’s surprisingly simple to prepare and perfect for a cozy dinner.

A large round white pan filled with a seafood stew sits on a white marbled surface. The stew has a reddish-orange broth with two whole fish with silver, scaly skin lying side by side on top. Around the fish are black mussels, large orange shrimp, and yellow onion rings. Pieces of crusty white bread are placed beside the pan. To the left of the pan, there are silver forks and spoons stacked together. photo taken with an iphone --ar 4:5 --v 7

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 of basil, leaves and stalks separated, stalks tied together, leaves roughly chopped
400g can chopped tomatoes
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

Instructions

Step 1: Heat the olive oil in a large saucepan with a tight-fitting lid. Add the sliced fennel, garlic, and chopped chilli, then fry gently until the fennel softens.
Step 2: Stir in the squid rings, tied basil stalks, chopped tomatoes, and white wine. Reduce the heat and simmer gently for 35 minutes, until the squid is tender and the sauce has thickened slightly. Season to taste.
Step 3: Scatter the mussels and prawns evenly over the sauce. Lay the sea bass fillets on top, cover, increase the heat, and cook hard for 5 minutes until the seafood is cooked through and the mussels have opened.
Step 4: Serve immediately, garnished with the chopped basil leaves and fennel fronds. Accompany with crusty bread for dipping into the delicious sauce.

Tips & Variations

Use a good-quality white wine that you enjoy drinking, as it enhances the flavor of the sauce.
If you can’t find sea bass, other firm white fish like cod or haddock work well.
For extra heat, add more chilli or a pinch of red pepper flakes while cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the seafood. It’s best enjoyed fresh but can be refrigerated if needed.

How to Serve

A round white pan filled with a rich, red tomato-based broth that forms the base layer, topped with two whole, silver-gray fish placed side by side in the center. Around the fish are several dark blue-black mussel shells, orange shrimp with shells on, and light tan rings of squid evenly spread throughout. The pan rests on a rustic wooden surface with a chunk of crusty white bread nearby and silver cutlery arranged to the side. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this recipe?

Yes, frozen seafood can be used if fresh is unavailable. Thaw it thoroughly before cooking and add it later in the cooking process to prevent overcooking.