Rockfish Recipe

Prepare seafood

Pat rockfish fillets dry and portion into 6–8 oz pieces. Season lightly with 1/4 tsp sea salt and 1/8 tsp black pepper. Keep shellfish cold and on ice until ready. If using shrimp, season with a pinch of salt and set aside.

When broth is ready (see Cioppino Broth), bring broth to a simmer. Add clams and mussels first, cover, and cook 3–5 minutes until shells open. Remove any unopened shells and discard. Add rockfish pieces and simmer gently 4–5 minutes until opaque and flakes easily. Add shrimp in the last 1–2 minutes until pink and cooked through. Keep seafood in the broth—do not over-stir to avoid breaking fillets.

In a large heavy-bottomed pot or Dutch oven, heat 2 tbs olive oil and 1 tbs butter over medium heat until butter foams.

Add diced onion and fennel. Sweat gently, stirring occasionally, until soft and translucent, about 8–10 minutes. Do not brown; reduce heat if necessary.

Add minced garlic, thyme sprigs, bay leaves, and crushed red pepper. Cook 1 minute until aromatic.

Deglaze with 3 tbs dry white wine, scraping any browned bits. Let alcohol cook off 1–2 minutes.

Stir in 2 tbs tomato paste and cook 1 minute. Add chopped canned tomatoes with juices, 3 cups fish stock (or clam juice), and 1 cup water. Bring to a gentle simmer.

Add 1 tsp light brown sugar, 1 tsp sea salt, and 1/2 tsp black pepper. Reduce heat and simmer uncovered 20–25 minutes to meld flavors and reduce slightly. Taste and adjust seasoning.

Towards the end of simmering, remove thyme stems and bay leaves. Stir in chopped parsley and optional basil. Keep broth warm while preparing hushpuppies and finishing seafood.

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup yellow cornmeal, 1 tsp baking powder, 1/4 tsp baking soda, 1 tsp fennel pollen, 1 tsp sugar, and 3/4 tsp fine sea salt until evenly combined.

In a separate bowl, whisk 3/4 cup buttermilk with the lightly beaten egg. Fold in sliced scallions and 2 tbs chopped parsley.

Pour wet ingredients into dry ingredients and gently fold until just combined; batter will be thick but spoonable. Do not overmix.

Heat 2 cups vegetable oil in a heavy saucepan or deep fryer to 350°F (175°C). Use a thermometer for accuracy. Line a tray with paper towels.

Using a small cookie scoop or two spoons, portion 1‑inch mounds of batter and carefully drop into hot oil in batches (do not overcrowd). Fry 2.5–3.5 minutes, turning as needed, until golden brown and cooked through.

Transfer hushpuppies to paper towels to drain and sprinkle lightly with flaky sea salt. Keep warm in a low oven (200°F/95°C) while finishing the dish.

Ladle hot cioppino broth into warmed shallow bowls—about 1 cup broth per serving. Arrange rockfish, shrimp, clams and mussels on top of the broth.

Place 3–4 fennel pollen hushpuppies alongside or on a small plate. Scatter bronze fennel fronds or shaved raw fennel over the seafood for anise fragrance and texture.

Dust hushpuppies lightly with 1/4 tsp extra fennel pollen and finish the broth with a drizzle (1 tsp) of extra virgin olive oil and a squeeze of lemon wedge to taste. Sprinkle a few pinches of flaky sea salt and remaining chopped parsley.

Serve immediately while broth and hushpuppies are hot.