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!