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: 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 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

ByNoah Steele November 8, 2025November 8, 2025

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Introduction

This Sea Bass & Seafood Italian One-Pot is a delicious, hearty dish perfect for seafood lovers. Combining tender squid, mussels, prawns, and sea bass in a rich tomato and fennel sauce, it’s both comforting and elegant with minimal fuss.

A rustic round pan with two metal handles holds a seafood stew. The dish has a rich red tomato broth as the base layer, filled with varied shellfish including whole mussels with black shells and curled orange shrimp. On top, two large silver fish fillets rest side by side, showing their shiny, slightly spotted skin. Surrounding these, yellowish pieces of squid add texture and color contrast. The pan sits on a white marbled surface, with slices of rustic crusty bread nearby and a stack of white spoons and forks to the left. 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 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 for presentation)
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 over medium heat. Add the sliced fennel, garlic, and chopped red chilli, and fry until the fennel is softened.
Step 2: Add the squid rings, basil stalks tied together, chopped tomatoes, and white wine. Stir well and let it simmer gently over a low heat 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, then lay the sea bass fillets on top. Cover the pan with the lid, increase the heat to high, and cook hard for 5 minutes until the seafood is cooked through and the mussels have opened.

Step 4: Remove the lid and discard the basil stalks. Garnish with the chopped basil leaves and fennel fronds. Serve immediately with crusty bread to soak up the sauce.

Tips & Variations

Use a firm white fish if you prefer a milder sea bass flavor, or swap mussels for clams depending on availability.
If you like a bit more heat, add an extra half red chilli or a pinch of chili flakes when frying.

For a richer sauce, stir in a knob of butter or a splash of cream just before serving.

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 fish and seafood. It’s best enjoyed fresh, as seafood can become tough if reheated repeatedly.