Gochujang Cioppino
★★★☆☆
Ingredients
- 1/4 cup extra-virgin olive oil60 ml extra-virgin olive oil
- 1 onion, finely chopped1 onion, finely chopped
- 6 garlic cloves, thinly sliced6 garlic cloves, thinly sliced
- 2 scallions, thinly sliced, plus more for garnish2 scallions, thinly sliced, plus more for garnish
- One 15-ounce can whole peeled tomatoes, crushed by handOne 15-ounce can whole peeled tomatoes, crushed by hand
- 1/2 cup dry white wine120 ml dry white wine
- 3 tablespoons gochujang (Korean red pepper paste)45 ml gochujang (Korean red pepper paste)
- One 8-ounce bottle clam juiceOne 8-ounce bottle clam juice
- 1/2 pound shelled and deveined large shrimp225 g shelled and deveined large shrimp
- 1/2 pound cleaned squid, bodies thinly sliced and tentacles halved225 g cleaned squid, bodies thinly sliced and tentacles halved
- 1/2 pound mussels, scrubbed225 g mussels, scrubbed
- 1/2 pound cod, cut into 1-inch pieces225 g cod, cut into 1-inch pieces
- 1/2 pound firm tofu, cut into 1-inch pieces225 g firm tofu, cut into 1-inch pieces
- Rice crackers or steamed rice, for servingRice crackers or steamed rice, for serving
Instructions
- Step 1
- In a large cast-iron casserole, heat the oil. Add the onion, garlic and the 2 sliced scallions; cook over moderate heat, stirring occasionally, 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.
- Step 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 cioppino into shallow bowls and garnish with scallion. Serve with rice crackers or steamed rice.
Originally appeared: October 2017
Wine Pairing: Aromatic White — Riesling — aromatic and slightly off-dry to match sweet-savory flavors.