Sea bass & seafood Italian one-pot

• olive oil↗2 tbsp tbsp
• fennel bulb↗1

  halved and sliced, fronds kept separate to garnish

• garlic cloves↗2

  sliced

• red chilli

  chopped

• cleaned squid↗250g g

  sliced into rings

• bunch basil↗

  leaves and stalks separated, stalks tied together, leaves roughly chopped

• can chopped tomato400g g
• white wine↗150ml ml
• large handfuls of mussels or clams↗2
• large raw prawns↗8

  (whole look nicest)

• sea bass↗4

  fillets (about 140g/5oz each)

• crusty bread↗

  to serve

Step-by-step instructions

1. 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.

2. 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.