Description
A flavorful Italian one-pot seafood dish featuring tender sea bass fillets, squid, mussels, clams, and prawns simmered in a rich tomato and white wine sauce infused with fennel, garlic, chili, and fresh basil. Served hot with crusty bread for a satisfying coastal meal.
Ingredients
Scale
Seafood
- 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)
Vegetables & Herbs
- 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
Liquids & Others
- 2 tbsp olive oil
- 400g can chopped tomatoes
- 150ml white wine
- Crusty bread, to serve
Instructions
- Prepare the base: Heat 2 tablespoons of olive oil in a large saucepan with a tight-fitting lid over medium heat. Add the sliced fennel, garlic, and chopped red chilli. Fry them gently until the fennel softens and the garlic is aromatic, about 5-7 minutes.
- Add squid and flavorings: Stir in the sliced squid rings along with the tied basil stalks, canned chopped tomatoes, and white wine. Reduce the heat to low and let it simmer gently.
- Simmer the sauce: Allow the mixture to simmer uncovered for 35 minutes. This slow cooking will tenderize the squid and thicken the tomato and wine sauce. Season with salt and pepper to taste.
- Add shellfish and sea bass: Scatter the mussels or clams and whole prawns over the sauce. Lay the sea bass fillets on top. Cover the pan tightly with the lid.
- Cook seafood: Increase the heat to high and cook for 5 minutes, until the mussels and clams open, prawns turn pink, and the sea bass is cooked through.
- Garnish and serve: Scatter the chopped basil leaves and reserved fennel fronds over the top. Serve the seafood hot with crusty bread to soak up the luscious sauce.
Notes
- Ensure the mussels or clams are fresh and scrubbed clean to avoid grit.
- Do not overcook the seafood; the timing is essential for tender results.
- You can substitute sea bass with other white fish fillets like cod or haddock.
- Adjust the amount of chilli according to desired heat level.
- Serve immediately for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: sea bass, seafood, Italian one-pot, seafood stew, fennel, tomato sauce, white wine, mussels, prawns, squid
