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