Focaccia with pesto & mozzarella
This homemade pesto bread is a delicious accompaniment to Italian food
Sea bass & seafood Italian one-pot
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 fennel bulbhalved and sliced, fronds kept separate to garnish
- 2 garlic clovessliced
- ½ red chillichopped
- 250g cleaned squidsliced into rings
- bunch basilleaves 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 bassfillets (about 140g/5oz each)
- crusty breadto serve
Nutrition: per serving
- kcal329low
- fat11g
- saturates2g
- carbs7g
- sugars4g
- fibre2g
- protein45g
- salt1glow
Method
step 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.
step 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.
