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West Coast Cioppino Fries

West Coast Cioppino Fries

By Traeger Kitchen

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.

Prep Time

10 Minutes

Cook Time

25 Minutes

Pellets

Cherry

Ingredients

Number of people serving

6

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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

Step

  • 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.

    325 ˚F / 163 ˚C

  • 2

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

  • 3

    Add clams and mussles and toss to coat. Saute 1 minute. Pour in white wine, stir gently and saute 1 minute.

  • 4

    Add remaining seafood, tomato puree, chicken stock, tomato paste, thyme and bay. Bring to a simmer, cover and transfer to the grill.

  • 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.

  • 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!

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