Cioppino on the Traeger
Rich and hearty and filled with fresh seafood, cioppino is an amazing winter meal that will feed a crowd and feel luxury while doing it. Served with crusty bread for mopping up the sauce, it's a seafood delight.
Equipment
- Traeger Timberline XL grill
- Traeger Flatrock griddle
- cast-iron Dutch oven
Ingredients
- 1 pound Jumbo Raw Shrimp
- 1-2 lobster tails
- 1 pound Sea Scallops
- 1 pound Seafood Service Counter Littleneck Clams
- 2 Waterfront Bistro Alaskan Cod Fillet
- 1 Dungess Crab Claw Cluster
- 3 heads Garlic
- 1 Shallot
- 1 stick Lucerne Farms salted sweet cream butter
- 1 cup Clam Juice
- 1 Serrano pepper
- 1 can Signature Select Diced Tomatoes
- 3 cups Signature Select Chicken Broth
- 1 cup O Organics California Chardonnay
- 1 loaf Signature Select San Francisco Style Artisan Sourdough Baguette
- Parsley for garnish
Instructions
- Preheat griddle to medium heat.
- On the induction burner, begin heating the cast iron pan to medium high.
- Peel and devein the shrimp.
- Melt the butter and add the shallots and garlic.
- Saute for about 5 minutes until soft and translucent.
- Stir in the sliced serranos and stir to combine.
- Then add the diced tomatoes and clam juice and bring to a boil.
- Allow the ingredients to cook for about 5 minutes, then stir in the wine and broth.
- Bring the sauce to a full boil and allow to cook for 5 minutes.
- Pat the scallops dry with a paper towel and season with salt and pepper.
- Do the same with the fish filet.
- Cut the lobster tail in half lengthwise and brush the cut sides with melted butter.
- Turn the heat on the pan down to medium (low rolling boil).
- Add the clams to the pan and cover the pot, allowing the clams to steam for 5 minutes.
- While the clams cook, grill the fish, scallops and lobster on the griddle.
- Slice the baguette in half lengthwise and slather the cut sides with mayonnaise and then sprinkle with salt and pepper.
- Grill the bread, cut side down until golden brown.
- Add the shrimp to the pot and continue cooking for about 5 minutes until just cooked through.
- Add the crab claw cluster to the pot, and turn off the heat.
- When the fish, scallops and lobster are done cooking, assemble the bowls.
- In each bowl, add a portion of fish, some scallops and a lobster tail.
- Using a ladle, pour the stock over the bowl and add clams and shrimp to each bowl.
- Top with chopped parsley and serve your Cioppino hot off the Traeger with grilled bread.