SPICY COD STEW

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

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