Sea bass & seafood Italian one-pot
Von Hobbykoch ·
A one-pot fish stew with shellfish and all the fresh flavours of the Mediterranean - serve with plenty of bread for dipping
- Portionen
- 4
- Vorbereitung
- 15 Min.
- Kochzeit
- 45 Min.
- Gesamtzeit
- 1 Std.
Zutaten
- 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
Zubereitung
Schritt 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.
Schritt 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.
Nährwerte
pro Portion
| Energie | 329 kcal |
|---|---|
| Fett | 11 g |
| davon gesättigte Fettsäuren | 2 g |
| Kohlenhydrate | 7 g |
| davon Zucker | 4 g |
| Ballaststoffe | 2 g |
| Eiweiß | 45 g |
| Salz | 1 g |
Angaben der Autorin bzw. des Autors, teils geschätzt. Bitte prüfe Zutaten und Allergene selbst.
Quelle: bbcgoodfood.com
Dieses Rezept wurde auf Englisch veröffentlicht.
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