Dinner

Sea Bass & Seafood Italian One-Pot Recipe

Name: Sea Bass & Seafood Italian One-Pot Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 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); 4 sea bass fillets (about 140g/5oz each); Crusty bread, to serve

ByLuna Ryder November 6, 2025November 6, 2025

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Introduction

This Italian one-pot sea bass and seafood dish combines tender squid, fresh mussels, prawns, and delicate sea bass fillets in a flavorful tomato and white wine sauce. It’s a comforting, impressive meal perfect for sharing with friends or family.

A rustic round pan with two handles holds a seafood stew placed on a white marbled surface. The stew has a rich orange-red broth that fills the bottom half, topped with two whole cooked fish with silvery-gray scales placed center, their bodies slightly curved. Around the fish, there are large pink shrimp with their shells on, dark blue-black mussels with some open shells, and curled light yellow squid rings scattered throughout. The pan rests next to slices of crusty bread on the upper left corner, and a set of spoons and forks are positioned to the left side of the pan. 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 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 over medium heat. Add the sliced fennel, garlic, and chopped chilli, and fry until softened.
Step 2: Add the squid rings, tied basil stalks, chopped tomatoes, and white wine to the pan. Simmer gently over low heat for 35 minutes, stirring occasionally, until the squid is tender and the sauce has thickened slightly. Season with salt and pepper to taste.
Step 3: Scatter the mussels and prawns over the sauce, then lay the sea bass fillets on top. Cover the pan with the lid, increase the heat to high, and cook for 5 minutes until the seafood is cooked through and the mussels have opened.
Step 4: Remove the basil stalks, then serve the seafood and sauce scattered with the chopped basil leaves and fennel fronds. Accompany with crusty bread to soak up the delicious sauce.

Tips & Variations

Use fresh seafood from a trusted source for the best flavor and texture.
Swap mussels for clams if preferred, or use a mix of both.
Add a splash of lemon juice before serving for a bright, fresh finish.
If you like it spicier, increase the amount of red chilli or add a pinch of chilli flakes.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the seafood. It’s best enjoyed fresh, as reheating may slightly change the texture of the seafood.