Cod With Mussels, Chorizo, Fried Croutons, And Saff

Name: Cod With Mussels, Chorizo, Fried Croutons, And Saffron Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons fresh lime juice; Pinch of saffron threads, crumbled; 1/2 cup mayonnaise; 2 tablespoons extra-virgin olive oil; 1/4 teaspoon hot pepper sauce; 2 tablespoons olive oil; 1/4 cup chopped shallots (about 2 small); 4 garlic cloves, chopped; 1 teaspoon dried crushed red pepper; Pinch of saffron threads; 1/2 cup dry white wine; 2 pounds mussels, scrubbed, debearded; 4 fresh thyme sprigs; 1/2 cup smoked Spanish chorizo,* diced; 1/4 cup finely diced seeded tomato; 1/4 cup finely diced roasted red pepper from jar; 1 tablespoon chopped fresh parsley; 2 tablespoons olive oil; 1/4 cup chopped shallots (about 2 small); Canola oil (for deep-frying); 3 large eggs; 1/2 cup whole milk; 1/4 teaspoon cayenne pepper; 12 1-inch torn pieces crustless sourdough bread (about 5 ounces); 1 8-ounce bottle clam juice; 1 cup dry white wine; 1 12-ounce cod fillet, cut into 4 equal pieces

Servings: persons

1 1/2 teaspoons fresh lime juice
Pinch of saffron threads, crumbled
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil
1/4 teaspoon hot pepper sauce
2 tablespoons olive oil
1/4 cup chopped shallots (about 2 small)
4 garlic cloves, chopped
1 teaspoon dried crushed red pepper
Pinch of saffron threads
1/2 cup dry white wine
2 pounds mussels, scrubbed, debearded
4 fresh thyme sprigs
1/2 cup smoked Spanish chorizo,* diced
1/4 cup finely diced seeded tomato
1/4 cup finely diced roasted red pepper from jar
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
1/4 cup chopped shallots (about 2 small)
Canola oil (for deep-frying)
3 large eggs
1/2 cup whole milk
1/4 teaspoon cayenne pepper
12 1-inch torn pieces crustless sourdough bread (about 5 ounces)
1 8-ounce bottle clam juice
1 cup dry white wine
1 12-ounce cod fillet, cut into 4 equal pieces

1
Mix lime juice and saffron in small bowl. Let stand 30 minutes, stirring occasionally. Whisk in mayonnaise, oil, and hot pepper sauce. Cover and chill at least 4 hours to allow flavors to develop. DO AHEAD:
2
Heat oil in heavy large pot over medium heat. Add shallots, garlic, crushed red pepper, and saffron and saute 4 minutes. Add wine; bring to boil. Add mussels and thyme; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Strain mussel broth into large saucepan; add chorizo, tomato, roasted pepper, and parsley to liquid. Remove mussels from shells. DO AHEAD:
3
Cover separately and refrigerate.
4
Pour enough oil into heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350u00b0F. Whisk eggs, milk, and cayenne in large bowl. Add bread; stir to coat. Let soak 2 minutes. Drain off excess liquid. Working in batches, add bread to hot oil and cook until brown, turning as necessary, about 2 minutes. Using slotted spoon, transfer to paper towels and drain.
5
Preheat oven to 350u00b0F. Bring clam juice and wine to simmer in small saucepan. Pour into 7x5-inch baking dish. Add cod pieces to dish; sprinkle with salt and drizzle with oil. Bake until fish is opaque in center, basting with poaching liquid twice, about 8 minutes.
6
Bring mussel broth to simmer. Add mussels and heat through. Divide mussels and broth among 4 shallow soup bowls. Top each with piece of cod, 3 croutons, and dollop of saffron mayonnaise.v

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 1/2 teaspoons fresh lime juice, Pinch of saffron threads, crumbled, 1/2 cup mayonnaise, 2 tablespoons extra-virgin olive oil, and more.

Yes, Cod With Mussels, Chorizo, Fried Croutons, And Saffron Mayonnaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cod With Mussels, Chorizo, Fried Croutons, And Saffron Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions