Gochujang Cioppino

By Maverick19

Ingredients

• 1/4 cup extra virgin olive oil
• 1 onion, finely chopped
• 6 garlic cloves, thinly sliced
• 2 scallions, thinly sliced, plus more for garnish
• 1 15oz can whole peeled tomatoes, crushed by hand
• 1/2 cup dry white wine
• 3 Tbsp gochujang
• 1 8oz bottle clam juice
• 1/2 lb shelled and deveined large shrimp
• 1/2 lb cleaned squid, bodies thinly sliced and tentacles halved
• 1/2 lb mussels, scrubbed
• 1/2 lb cod, cut into 1 inch pieces
• 1/2 lb firm tofu, cut into 1 inch pieces
• Rice crackers or steamed rice, for serving

Preparation

Step 1

1. In a large cast iron casserole, heat the oil. Add the onion, garlic and the 2 sliced scallions; cook over moderate heat, stirring constantly, until softened, 7 minutes. Stir in the tomatoes, wine and gochujang and cook, stirring, until the tomatoes just start to break down, about 5 minutes.

2. Add the clam juice and bring to a boil. Nestle the seafood and tofu in the broth. Cover and cook over moderate heat until the mussels open and the other seafood is opaque, about 7 minutes. Ladle the copping into shallow bowls and garnish with scallion. Serve with rice crackers or steamed rice.