• West Coast Cioppino Fries
 
  • West Coast Cioppino Fries
 

West Coast Cioppino Fries

  • Difficulty3/5
  • Prep time10 mins
  • Cook time25 mins
  • Serves6 - 8
  • HardwoodCherry

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

  • 2 Tbsp BUTTER
  • 2 CLOVES GARLIC, MINCED
  • 2 tbsp SHALLOTS, MINCED
  • 4 OZ LITTLE NECK CLAMS, SCRUBBED
  • 4 oz MUSSELS, DEBEARDED AND SCRUBBED
  • 1/2 cup WHITE WINE
  • 4 oz HALIBUT CUT INTO 1/2-inch CUBES
  • 4 oz CLEANED SQUID, BODIES CUT INTO 1/2-inch” RINGS, TENTACLES LEFT WHOLE
  • 4 oz LARGE UNCOOKED SHRIMP, PEELED AND DEVEINED
  • 1 cup SAN MARZANO TOMATO PUREE
  • 1 CUP CHICKEN STOCK
  • 2 tbsp TOMATO PASTE
  • 2 sprigs THYME
  • 1 BAY LEAF
  • 2 Tbsp CORNSTARCH
  • 1 tbsp WATER
  • SALT AND PEPPER, TO TASTE
  • 4 cups CRISPY FRIES
  • 1 tbsp CHOPPED PARSLEY
  • 2 Tbsp BUTTER
  • 2 CLOVES GARLIC, MINCED
  • 2 tbsp SHALLOTS, MINCED
  • 4 OZ LITTLE NECK CLAMS, SCRUBBED
  • 4 oz MUSSELS, DEBEARDED AND SCRUBBED
  • 1/2 cup WHITE WINE
  • 4 oz HALIBUT CUT INTO 1/2-inch CUBES
  • 4 oz CLEANED SQUID, BODIES CUT INTO 1/2-inch” RINGS, TENTACLES LEFT WHOLE
  • 4 oz LARGE UNCOOKED SHRIMP, PEELED AND DEVEINED
  • 1 cup SAN MARZANO TOMATO PUREE
  • 1 CUP CHICKEN STOCK
  • 2 tbsp TOMATO PASTE
  • 2 sprigs THYME
  • 1 BAY LEAF
  • 2 Tbsp CORNSTARCH
  • 1 tbsp WATER
  • SALT AND PEPPER, TO TASTE
  • 4 cups CRISPY FRIES
  • 1 tbsp CHOPPED PARSLEY

Preparation

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.

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

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

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

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

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

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.

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

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  • Difficulty3/5
  • Prep time10 mins
  • Cook time25 mins
  • Serves6 - 8
  • HardwoodCherry