Traeger Cioppino is a vibrant Pacific Northwest seafood stew made with the freshest catch from Washington State waters. A rich tomato-and-white-wine broth is brightened with aromatics and finished with a whisper of smoke from the Traeger, showcasing clams, mussels, firm white fish, Dungeness crab, and spot prawns.
Traeger Cioppino Recipe
Living on the coast gives us access to incredible seafood, and cioppino is one of the best ways to celebrate it. This version leans on simple, high-quality ingredients so the seafood can shine. If you don’t live near the ocean, check your trusted fishmonger for the freshest options you can find—good seafood makes a huge difference.
Cioppino is flexible: swap in whatever shellfish and firm white fish are local and fresh. The technique is the same and the result is a comforting, bowl-ready mix of flavors—tomato, garlic, white wine, herbs, and a touch of smoke.
Because the seafood is the star, prioritize freshness and proper handling for the best results.
Why You’ll Love This Dish
- Crowd-Pleaser – Ideal for family dinners or entertaining. Everyone can enjoy different seafood in the same pot.
- Layered Flavor – A base of tomato, wine, garlic, and herbs gives the broth deep, balanced flavor; light smoke elevates it.
- Ingredient Flexibility – Use whatever fresh seafood you have—this recipe adapts well.
- One-Pot Meal – Everything cooks together for an easy, hearty meal and fewer dishes.
- Perfect with Bread – Crusty bread is essential for soaking up the rich broth.
More Easy Traeger Recipes here!
Recipe Shopping List
You may need to visit the store—this recipe uses a variety of ingredients to build a rich, balanced broth and support a diverse seafood mix. Quantities and specifics are in the printable recipe card at the bottom of this post.
- Olive Oil – For sweating the vegetables and building the base.
- Fennel Bulb – Adds a subtle anise note that complements seafood.
- Yellow Onion – Sweetness and depth for the broth.
- Carrot – Natural sweetness to balance the tomatoes.
- Shallots – Mild, slightly sweet onion flavor.
- Garlic – Essential savory backbone for the soup.
- Tomato Paste – Concentrated tomato for richness and body.
- Canned Diced Tomatoes – Forms the base of the broth; choose quality tomatoes.
- Dry White Wine – Adds brightness and acidity. Sauvignon Blanc or Pinot Grigio work well.
- Fish or Seafood Stock – Keeps the broth ocean-forward; low-sodium stock lets you control seasoning.
- Bay Leaves – For gentle aromatic depth.
- Thyme – Fresh or dried, pairs nicely with seafood and tomatoes.
- Oregano – Earthy, savory support for the tomato base.
- Crushed Red Pepper Flakes – Optional heat to contrast the sweetness.
- Kosher Salt – Season as you build layers of flavor.
- Mussels – Scrubbed and debearded; briny and tender.
- Clams – Littlenecks or steamers, soaked and rinsed to remove grit.
- Firm White Fish (e.g., Lingcod, Halibut, Rockfish) – Cuts that hold together when simmered.
- Dungeness Crab (Cooked or Live) – Sweet, buttery crab is a classic addition.
- Spot Prawns or Shrimp – Adds texture and sweetness.
- Italian Parsley – Fresh garnish to brighten each bowl.
Smoked Tomato Basil Soup
How To Make This Recipe
This overview outlines the main steps. For full ingredient amounts and detailed timing, use the printable recipe card at the bottom.
- Prepare the aromatics: Slice fennel, dice onion and carrot, mince shallots and garlic. Sauté gently in olive oil or butter until softened.
- Build the broth: Add tomato paste, diced tomatoes, white wine, fish stock, herbs, and seasonings. Bring to a gentle simmer to marry flavors.
- Add smoke: Transfer the Dutch oven to a Traeger preheated to about 350–375°F and let the broth simmer uncovered for 15–30 minutes to pick up subtle smoke flavor.
- Cook the seafood: Add shellfish first, then fish, crab, and prawns. Simmer just until shellfish open and fish flakes easily.
- Finish and serve: Ladle into bowls, scatter with parsley, and serve with crusty bread for dipping.
Recipe FAQ
This recipe highlights Pacific Northwest seafood, but the method works with any fresh, local catch. Typical choices include lingcod or other firm white fish, Dungeness crab, manila clams, mussels, and spot prawns. Salmon or geoduck can also be used if you prefer. If you’re not on the coast, look for the freshest options at a reputable fish counter; freshness is key.
You can absolutely make cioppino on the stovetop or in the oven. The Traeger adds a subtle smokiness that complements seafood beautifully. If you enjoy the added flavor of wood smoke, the Traeger is a great choice, but it’s not required for a delicious stew.
Fresh seafood yields the best results. Quality matters—fresh clams, mussels, fish, and shellfish make cioppino vibrant and clean-tasting. If fresh is unavailable, choose the best frozen or high-quality market options you can find.
Most seafood does not need to be pre-cooked. Soak clams and mussels to purge sand, but add them raw to the simmering broth so they open and release flavor. If using pre-cooked crab, add it at the end to heat through; live or raw crab should go in earlier so it cooks fully. Add fish and shrimp toward the final 8–10 minutes so they remain tender and hold their shape.
Cioppino is best the day it is made, but you can refrigerate leftovers and eat them within 48 hours. Reheat gently to avoid overcooking the seafood.
Freezing the finished cioppino with seafood is not recommended because texture will suffer. You can freeze the broth on its own; double the base, freeze half, and add fresh seafood when you’re ready to finish the dish.
More Seafood Recipes for the Pellet Grill here!
Serve This With…
Serve cioppino with a warm, crusty baguette or a slice of sourdough to soak up the flavorful broth. A bright, simple salad, like a classic Caesar, pairs well to balance the richness.
For hungry eaters, a grilled cheese or toasted sandwich makes a tasty, indulgent accompaniment.
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Traeger Pellet Grill Cioppino Recipe
Traeger Cioppino is a hearty seafood stew that highlights fresh fish and shellfish from Puget Sound and the Pacific Northwest coast. A tomato- and wine-forward broth, aromatic vegetables, and a touch of smoke make this a memorable one-pot meal.
20 minutes
45 minutes
1 hour 5 minutes
Ingredients
Soup Base
- ¼ cup butter
- 1 fennel bulb, sliced
- 1 large onion, diced
- 1 carrot, diced
- 4 shallots, diced
- 5 cloves garlic, minced
- 2 cups dry white wine, such as Chardonnay or Sauvignon Blanc
- 6 cups fish stock
- 1 6-ounce can tomato paste
- 2 15-ounce can diced tomatoes, juice included
- 2 bay leaf
- 1 tablespoon salt
- 1 teaspoon red pepper flakes
- 2 teaspoons dried oregano
- 3 sprigs fresh thyme
Seafood
- 1 pound steamer clams, washed
- 1 pound mussels, washed
- 2 pounds skinless fresh fish such as Lingcod, Sea Bass, halibut, or Rockfish, cut into 1-2″ pieces
- 2 Dungeness crabs, cleaned, halved and steamed
- 1 pound spot prawns (or shrimp of your choosing)
Instructions
- Preheat your Traeger to 375° F (or preheat your oven/grill if not using a pellet grill).
- Melt the butter in a large Dutch oven over medium heat. Add sliced fennel, diced onion, carrot, and shallots and sauté until softened, 2–3 minutes.
- Continue cooking until vegetables have softened but the carrots still retain a bit of bite.
- Add minced garlic and cook about 30 seconds until fragrant.
- Stir in fish stock, tomato paste, diced tomatoes with their juice, white wine, bay leaves, oregano, thyme, red pepper flakes, and salt. Bring the mixture up to a gentle simmer.
- Carefully move the Dutch oven to the preheated Traeger and let the broth simmer uncovered for about 15 minutes so it can absorb a touch of smoke. If you don’t have a thermometer, check periodically to keep it at a gentle simmer.
- Note: If using raw, live Dungeness crab, add it during this initial simmer so it cooks through. If your crab is already cooked, add it later to heat through.
- Add all the seafood to the simmering broth: clams and mussels first, then fish, crab, and prawns.
- Return to a simmer and cook about 8–12 minutes, until clams and mussels open, fish is opaque and flakes easily, and shrimp are pink and cooked through. Discard any shellfish that do not open. Taste and adjust seasoning.
Recommended Products
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- Smoke® Remote BBQ Alarm Thermometer
- Dutch Oven
- Blackstone Pellet Grill
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 713Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 315mgSodium: 2922mgCarbohydrates: 30gFiber: 5gSugar: 13gProtein: 93g
Nutrition data provided here is only an estimate.
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