Sea bass & seafood Italian one-pot

2 of 5-a-day 30-60 minutes 4 servings 400 kcal or less bouillabaisse fish casserole fish stew good for you easy cooking iron italy low calorie mains night in one-pot over an hour relaxed recipes saturday seafood shellfish weekend

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

Method

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.

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.