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West Coast Cioppino Fries

10

25

Cherry

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.

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  • 2 Tablespoon butter

  • 2 Clove garlic, minced

  • 2 Tablespoon shallot, minced

  • 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 chicken stock

  • 2 Tablespoon tomato paste

  • 2 Sprig thyme

  • 1 Whole bay leaf

  • 2 Tablespoon cornstarch

  • 1 Tablespoon water

  • Salt

  • Pepper

  • 4 Cup Crispy fries, for serving

  • 1 Tablespoon chopped parsley, for garnish

  • 1

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

    : 325 ˚F

  • 2

    In a Dutch oven over medium heat, melt the butter. Add the garlic and shallots and sauté for 1 minute.

    • 2 Tablespoon butter

    • 2 Clove garlic, minced

    • 2 Tablespoon shallot, minced

  • 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 Ounce little neck clams, scrubbed

    • 4 Ounce mussels, debearded and scrubbed

    • 1/2 Cup white wine

  • 4

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

    • 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 chicken stock

    • 2 Tablespoon tomato paste

    • 2 Sprig thyme

    • 1 Whole bay leaf

  • 5

    Place the Dutch oven directly on the grill grates, cook on the grill for 10-15 minutes or until the seafood is cooked through, removing and discarding any unopened clams or mussels.

  • 6

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

  • 7

    In a small bowl, combine the cornstarch and water to make a slurry and add it to the cioppino. Bring to a simmer and cook until the sauce has thickened to a gravy consistency.

    • 2 Tablespoon cornstarch

    • 1 Tablespoon water

  • 8

    Remove the thyme sprigs and bay leaf and taste for seasoning, adjusting with salt and pepper as needed.

    • As Needed Salt

    • As Needed Pepper

  • 9

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

    • 4 Cup Crispy fries, for serving

    • 1 Tablespoon chopped parsley, for garnish

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