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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 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

  • 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 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

  • 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.
    • 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!
    • 4 Cup Crispy fries, for serving

    • 1 Tablespoon Chopped fresh parsley, for garnish

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