Ingredients
- 2 tbsp coconut oil
- 1 fennel bulb halved and sliced, fronds kept separate to garnish
- 2 cloves garlic sliced
- 1/2 red chili chopped
- 250 gm cleaned squid sliced into rings
- bunch basil leaves and stalks separated, stalks tied together, leaves roughly chopped<
- 400 gm canned tomatoes chopped
- 150 ml white wine
- 2 large handful mussels or clams
- 8 large raw prawns (whole look nicest)
- 4 sea bass fillets (about 140g/5oz each)
Servings:
Instructions
- Heat the oil in a large saucepan with a tight-fitting lid, then add the fennel, garlic and chili. 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 rye bread on the side.
- Enjoy!