Mama Mia Cioppino


Makes 4 servings


2 fl ounces extra virgin olive oil

1 tsp chili flakes

2 teaspoons peeled garlic

6 cups tomato sauce

1 cup fish stock

3/4 tbl dried thyme

1 3/4 tablespoons dried basil

8 tablespoons Italian parsley, chopped

16 ea. manila clams

16 ea. mussels

10 ounces rockfish, cut in 1" pieces

12 ea. shrimp 16-20, peeled and deveined

8 ounces calamari, thinly sliced

6.4 ounces scallops 30/40

1 cup white wine

2 cups spinach, fresh   

1 tbl kosher salt

3/4 tbl  black whole pepper, ground


· Scrub clams and mussels with a small stiff brush under cold running water;
remove beards from mussels.

· Discard any open clams or mussels

·      Heat the saute pan on high heat, add the olive oil. 

·      Add garlic and crushed red pepper and cook until fragrant. 

·      Add the clams and mussels, the fish, calamari, scallops & shrimp, thyme and basil

·      Add white wine and fish stock, salt and pepper; cover and all allow to steam about 3 - 4 minutes

·      Add tomato sauce and spinach to the sauté pan.  

·      Cook until clams and mussels open.

·      Arrange seafood in the bowl.  Pour sauce over the top. Sprinkle generously with parsley.

·      Garnish with 2 ea. crostini and serve.


Recipe from Mama Mia Trattoria 



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This page last modified
December 01, 2012.