west coast cioppino fries


  • 2 Tablespoon butter

  • 2 Clove garlic, minced

  • 2 Tablespoon shallot, minced

  • 4 Ounce Clams, littleneck

  • 4 Ounce Mussels, debearded, washed

  • 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

  • 4 Ounce shrimp, peeled and deveined

  • 1 Cup San Marzano Tomato Puree

  • 1 Cup chicken stock

  • 2 Tablespoon tomato paste

  • 2 Sprig thyme

  • 1 Bay Leaf

  • 2 Tablespoon cornstarch

  • 1 Tablespoon water

  • 4 Cup Crispy Fries

  • 1 Tablespoon parsley, chopped




When ready to cook, start the Z Grill according to grill instructions. Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.


Melt butter in a dutch oven over medium heat. Add garlic and shallot and saute for 1 minute.


Add clams and mussles and toss to coat. Saute 1 minute. Pour in white wine, stir gently and saute 1 minute.


Add remaining seafood, tomato puree, chicken stock, tomato paste, thyme and bay. Bring to a simmer, cover and transfer to the grill.


Cook on the grill for 10-15 minutes or until all seafood is cooked through (removing any unopened clams or mussels).


Place back on the stove top burner and remove the lid. Make a slurry with the cornstarch and water and add to cioppino.


Bring to a simmer and cook until sauce has thickend to a gravy consistency. Remove thyme sprigs and bay leaves and check for seasoning, adjusting with salt and pepper as needed.


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