An Italian twist using sea bass, mussels, and a splash of dry white wine.
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In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the sliced garlic and red pepper flakes, sautéing for 1-2 minutes until the garlic is golden but not burnt.
Pour in the dry white wine to deglaze the pan, scraping up any bits, and let it simmer until reduced by half.
Stir in the crushed tomatoes and fish stock, then bring the liquid to a gentle boil.
Reduce the heat to low and simmer the tomato base for 10 minutes to allow the flavors to meld.
Gently place the sea bass chunks into the simmering broth and cook for 3 minutes.
Add the mussels to the pot, cover with a tight-fitting lid, and steam for 4-5 minutes until the mussels have opened.
Discard any mussels that remain closed, stir in the fresh parsley, and serve immediately in deep bowls with toasted bread.
