Korean Cioppino
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 tablespoon grated fresh ginger
- 2 cups chopped yellow onion (from 2 onions)
- 10 garlic cloves, chopped
- 3 tablespoons gochujang paste
- 2 cups dry white wine
- 3 cups unsalted chicken broth
- 3 cups water
- 3 tablespoons fish sauce
- 4 teaspoons kosher salt
- 1 (28-oz.) can whole peeled plum tomatoes, drained
- 2 cups jarred kimchi cabbage, drained and chopped (juice reserved)
- 16 littleneck clams, cleaned
- 24 fresh mussels (about 1 1/2 lb.), scrubbed and debearded
- 1 pound jumbo lump crabmeat, picked
- 1/2 cup thinly sliced fresh basil
- 1/4 cup fresh lemon juice
- 1/4 cup thinly sliced fresh chives
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