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.

Sauté Aromatics

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.

Add Vegetables and Shellfish

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

Make the Sauce

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.

Cook the Sea Bass

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.

Combine and Serve

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.