Traeger Kitchen
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 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
1
When ready to cook, set the Traeger temperature to 325°F and preheat with the lid closed for 15 minutes.325 ˚F
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.2 Tablespoon unsalted butter
2 garlic cloves, minced
2 Tablespoon minced shallots
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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 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
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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.2 Tablespoon cornstarch
1 Tablespoon water
Kosher salt, to taste
Freshly ground black pepper, to taste
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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 fresh parsley, for garnish