Steps

• 1

  When ready to cook, set the Traeger temperature to 325°F and preheat with the lid closed for 15 minutes.

  325 ˚F / 163 ˚C

• 2

  Melt the butter in a Dutch oven over medium heat on the stovetop. Add the garlic and shallots and sauté for 1 minute, until starting to soften.

• 3

  Add the clams and mussels and toss to coat. Sauté for 1 minute. Pour in the white wine, stir gently and sauté for 1 minute.

• 4

  Add the halibut, squid, tomato puree, chicken stock, tomato paste, thyme, and bay leaf. Bring to a simmer, cover.

• 5

  Transfer the Dutch oven directly onto the grill grates. Close the lid and cook until the seafood is cooked through, removing and discarding any unopened clams or mussels, 10-15 minutes.

  325 ˚F / 163 ˚C

  00:10

• 6

  Remove the Dutch oven from the grill, and transfer to the stovetop.

• 7

  In a small bowl, whisk together the cornstarch and water to make a slurry. Add the slurry to the cioppino, bring to a simmer, and cook until the sauce has thickened to a gravy consistency. Remove the thyme sprigs and bay leaf and season with salt and pepper to taste.

• 8

  Place the fries on a serving dish and pour the cioppino over the fries. Top with chopped parsley and serve immediately. Enjoy!