West Coast Cioppino Fries

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.

  Ingredients

  • 2 Tablespoon unsalted butter

  • 2  garlic cloves, minced

  • 2 Tablespoon minced shallots

• 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.

  Ingredients

  • 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.

  Ingredients

  • 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

• 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

• 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.

  Ingredients

  • 2 Tablespoon cornstarch

  • 1 Tablespoon water

  •  Kosher salt, to taste

  •  Freshly ground black 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!

  Ingredients

  • 4 Cup Crispy fries, for serving

  • 1 Tablespoon Chopped fresh parsley, for garnish