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.
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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|
|Kosher salt, to taste|
|Freshly ground black pepper, to taste|
|4 Cup||Crispy fries, for serving|
|1 Tablespoon||Chopped fresh parsley, for garnish|
When ready to cook, set the Traeger temperature to 325°F and preheat with the lid closed for 15 minutes.
325 ˚F / 163 ˚C
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
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
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
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
Remove the Dutch oven from the grill, and transfer to the stovetop.
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
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