SPICY COD STEW
Discover the secrets to creating a mouthwatering Spicy Cod Stew that balances the richness of cod fish with the perfect amount of heat. Explore cooking tips, serving suggestions, and FAQs to enhance your culinary journey.
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Servings: 4 people
Calories: 6kcal
Cost: $30
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Equipment
1 medium pot
1 stovestove
Ingredients
- 1 whole cod, filleted and the head separated
- 8 ounces Korean white radish or daikon, peeled and cut into 1-inch pieces
- 2 garlic cloves, chopped
- 1 red Korean chile (or Spanish), halved and seeded
- 1 green Korean chile, halved and seeded
- 1/2 sweet onion, sliced into strips
- 1 tablespoon gochugaru
- 3 tablespoons gochujang or gluten-free gochujang
- 1 tablespoon soy sauce or gluten-free soy sauce
- 2 scallions, cut into 1-inch pieces
- Salt
- Freshly ground black pepper
- 1⁄2 (12- or 14-ounce) block firm tofu, cut into large cubes
- 4 ounces edible chrysanthemum leaves
- 1/2 zucchini, halved lengthwise and sliced
Instructions
- Cut the cod into several pieces.
- In a medium pot over medium-high heat, bring 31⁄2 cups water and the fish head to a boil. Reduce the heat to medium and add the radish, garlic, red chile, green chile, onion, gochugaru, gochujang, and soy sauce. Cook for 5 to 6 minutes. Don’t stir too much while the stew is cooking to keep the broth clear.
- Season the broth with salt and pepper.
- Remove the fish head and discard. Add the fish pieces to the broth and simmer until the fish is tender, 3 to 4 minutes.
- Add the scallions, tofu, chrysanthemum leaves, and zucchini and simmer for 2 to 3 minutes more. Do not stir anymore after this point. Season with salt and pepper.
Video
Notes
INGREDIENT TIP: For vegetable variations, you can include soybean sprouts, pumpkin, mushrooms, scallions, watercress, or Korean parsley (minari or water dropwort). Some cooks and restaurants also add clams, oysters, or other shellfish. Radish, zucchini, and chiles are the essentials for me if I’m making this at home.
SUBSTITION TIP: If you can’t find chrysanthemum leaves, you can substitute watercress or even spinach.
SUBSTITION TIP: If you can’t find chrysanthemum leaves, you can substitute watercress or even spinach.
Nutrition
Calories: 6kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 33mg | Potassium: 39mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 593IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.3mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.