artichoke and fennel fregola, shishito peppers, shellfish cioppino sauce

In a medium pot, bring 2 cups of salted water to a boil. Add the fregola and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.

Prepare the Fregola

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped fennel, sautéing until fragrant and the fennel is tender, about 5 minutes.

Sauté Aromatics

Stir in the artichoke hearts, shishito peppers, and shellfish. Cook for another 5 minutes until the shellfish starts to open.

Add Vegetables and Shellfish

Pour in the white wine and allow it to simmer for 2-3 minutes. Then add the diced tomatoes and fish stock, bringing the mixture to a gentle simmer. Season with salt and black pepper.

Make the Sauce

In another skillet, heat a little olive oil over medium-high heat. Season the sea bass fillets with salt and black pepper. Place them skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the fish is cooked through.

Cook the Sea Bass

To serve, place a portion of fregola on the plate, ladle the shellfish cioppino sauce over it, and top with the Chilean sea bass. Garnish with fresh parsley.

Combine and Serve

Chilean sea bass fillets

Fregola

Artichoke hearts, canned or frozen

Fennel bulb, chopped

Shishito peppers

Shellfish (shrimp, mussels, or clams)

Diced tomatoes, canned

Garlic, minced

Olive oil

White wine

Fish stock or broth

Salt

Black pepper

Fresh parsley, chopped

CHILEAN SEA BASS

Make CHILEAN SEA BASS Recipe in just 40m. artichoke and fennel fregola, shishito peppers, shellfish cioppino sauce

Chilean Sea Bass Recipe

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