West Coast Cioppino Fries

Traeger Kitchen


West Coast Cioppino Fries

Prep Time

10 Minutes

Cook Time

25 Minutes

Effort

Pellets

Cherry

We’re turing this San Francisco classic into a crispy dish, perfect for sharing. A seafood and garlic-packed medley tops a bed of crispy fries for one flavor-packed appetizer.

Ingredients

How many people are you serving?

6

Units of Measurement:

main
  • 2 Tablespoon butter

  • 2 Clove garlic, minced

  • 2 Tablespoon shallot, minced

  • 4 Ounce Clams, littleneck

  • 4 Ounce Mussels, debearded, washed

  • 1/2 Cup white wine

  • 4 Ounce Halibut, cut into 1/2" cubes

  • 4 Ounce Cleaned Squid, bodies cut into 1/2" rings, tentacles left whole

  • 4 Ounce shrimp, peeled and deveined

  • 1 Cup San Marzano Tomato Puree

  • 1 Cup chicken stock

  • 2 Tablespoon tomato paste

  • 2 Sprig thyme

  • 1 Bay Leaf

  • 2 Tablespoon cornstarch

  • 1 Tablespoon water

  • 4 Cup Crispy Fries

  • 1 Tablespoon parsley, chopped

Steps

  • 1

    When ready to cook, start the Traeger according to grill instructions. Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.
    Grill Icon
    Grill325 ˚F
  • 2

    Melt butter in a dutch oven over medium heat. Add garlic and shallot and saute for 1 minute.
    Ingredients
    • 2 Tablespoon butter

    • 2 Clove garlic, minced

    • 2 Tablespoon shallot, minced

  • 3

    Add clams and mussles and toss to coat. Saute 1 minute. Pour in white wine, stir gently and saute 1 minute.
    Ingredients
    • 4 Ounce Clams, littleneck

    • 4 Ounce Mussels, debearded, washed

    • 1/2 Cup white wine

  • 4

    Add remaining seafood, tomato puree, chicken stock, tomato paste, thyme and bay. Bring to a simmer, cover and transfer to the grill.
    Ingredients
    • 4 Ounce Halibut, cut into 1/2" cubes

    • 4 Ounce Cleaned Squid, bodies cut into 1/2" rings, tentacles left whole

    • 4 Ounce shrimp, peeled and deveined

    • 1 Cup San Marzano Tomato Puree

    • 1 Cup chicken stock

    • 2 Tablespoon tomato paste

    • 2 Sprig thyme

    • 1 Bay Leaf

  • 5

    Cook on the grill for 10-15 minutes or until all seafood is cooked through (removing any unopened clams or mussels).
  • 6

    Place back on the stove top burner and remove the lid. Make a slurry with the cornstarch and water and add to cioppino.
    Ingredients
    • 2 Tablespoon cornstarch

    • 1 Tablespoon water

  • 7

    Bring to a simmer and cook until sauce has thickend to a gravy consistency. Remove thyme sprigs and bay leaves and check for seasoning, adjusting with salt and pepper as needed.
  • 8

    Place fries on a serving dish and pour cioppino over the fries. Top with chopped parsley. Enjoy!
    Ingredients
    • 4 Cup Crispy Fries

    • 1 Tablespoon parsley, chopped

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.