Cut the yellow bell pepper into bite-sized pieces. Remove the stems from cherry tomatoes. Halve the mushrooms. Slice the garlic in half lengthwise, remove the core, and crush with the flat side of a knife. Chop the parsley into 2cm pieces.

Wash the clams by rubbing their shells together and drain them.

Prepare the sea bream by removing scales, gills, and internal organs. Wipe the inside with kitchen paper.

Place the sea bream in a bowl with water and 1 tbsp of salt (not listed in ingredients) to wash it. Dry thoroughly.

Season the sea bream with salt and pepper.

Heat olive oil and garlic in a frying pan over low heat until fragrant. Place the sea bream with its head on the left side and cook over medium heat until browned. Flip and brown the other side.

Add white wine and simmer until bubbling. Add water and bring to a boil again. Add clams, mussels, yellow bell pepper, cherry tomatoes, and mushrooms. Cover and simmer over low heat for 6–10 minutes until the shellfish open and the fish is cooked through.

Adjust seasoning with salt.