Our SugarRoti Cioppino brings India and Italy together. This tomato-based seafood stew was invented in San Francisco by Italian fishermen in the late 1800s using whatever seafood was left over from the day. With our SugarRoti Fish Nu Spice, you will never make Cioppino without it. Start a Nu tradition at your next dinner party using SugarRoti Fish Nu Spice and wow your guests with SugarRoti Cioppino.
Enjoy over rice, crusty bread or with a roti (also known as chapati – a round flatbread from India) or by itself.
3 tablespoons olive oil or ghee (clarified butter)
1 large fennel bulb, thinly sliced
1 medium yellow onion, finely chopped (approx. 2 cups)
3 large shallots, chopped
¼ cup tomato paste
1 28 oz can diced tomatoes in juice
1 ½ cups dry white wine
4 cups fish stock (or chicken stock)
1 lb clams, scrubbed
1 lb mussels, scrubbed
1 lb shrimp, peeled and deveined
1 ½ lbs fish, cut into 1-inch cubes (we like trout or any mild white fish. Ask your butcher to cut into cubes)
1 medium serrano chili, finely chopped (remove seeds for a milder spice)
¼ cup fresh cilantro, finely chopped
Heat oil in a very large saucepan over medium heat. Add SugarRoti Fish Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add fennel, onion, shallots and serrano. Sauté until onions are tender. Add tomato paste and stir, scraping bottom of pan (4-5 min).
Add tomatoes with their juices, wine, stock stir and cover. Bring to simmer and reduce the heat to medium-low (30 min).
Add clams and mussels to cooking liquid. Cover and cook until clams and mussels begin to open (5 min). Add shrimp, fish and simmer until fish and shrimp are cooked through (5 min). Garnish with cilantro before serving.