West Coast Cioppino Fries
By Traeger Kitchen
We’re turning 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 Min
Cook Time
25 Min
Pellets
Cherry
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Tablespoon | unsalted butter |
| 2 | garlic cloves, minced |
| 2 Tablespoon | minced shallots |
| 4 Ounce | little neck clams, scrubbed |
| 4 Ounce | mussels, debearded and scrubbed |
| 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 |
| 1 Cup | San Marzano Tomato Puree |
| 1 Cup | fish or chicken stock |
| 2 Tablespoon | tomato paste |
| 2 | sprigs of fresh thyme |
| 1 | dried bay leaf |
| 2 Tablespoon | cornstarch |
| 1 Tablespoon | water |
| Kosher salt, to taste | |
| Freshly ground black pepper, to taste | |
| 4 Cup | Crispy fries, for serving |
| 1 Tablespoon | Chopped fresh parsley, for garnish |
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!
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