Pot with fish and seafood

There are many benefits to a one-pot cooking method, which means "in one pot". Firstly, you do not stain a mountain of dishes, and secondly, these recipes are usually quite simple and do not require much attention, and thirdly, all the aromas are preserved in the pan, and the sauce turns out to be delicious. And finally, you don't have to cook the side dish - the sauce is so delicious that you only need a good soft bread to dip in the gravy.

Ingredients

• 4 fillets of sea bass, gilthead or sea bass, 150 g each
• 350 g squid
• 20 mussels in shells
• 8 large raw shrimps
• 400 g chopped tomatoes, canned in their own juice
• 1 large fennel onion
• 2 cloves of garlic
• 1 red chili large bunch of green basil
• 150 ml dry white wine
• olive oil
• salt, freshly ground black pepper

Directions

1. Cut the fennel in half and cut into thin half rings. Save the fennel leaves. Peel and chop the garlic. Remove seeds from chili, chop the pods finely.
2. Heat the oil in a large saucepan with a tight-fitting lid, then add the fennel, garlic and chili. Fry until soft, 7-10 minutes.
3. Peel the squid and cut into rings. Brush the mussel shells.
4. Separate the basil leaves and tie the stems into a bunch.
5. Place squid, tomatoes and basil stalks in a saucepan. Pour in the wine, bring to a boil and simmer over low heat for 35 minutes, until the squids are tender and the sauce thickens slightly. Season with salt and pepper.
6. Arrange the mussels and shrimp in a saucepan. Place the fish fillets on top. Increase heat and cover the saucepan. Cook for 5 minutes. Chop the basil and fennel leaves into thin slices and sprinkle over the dish.