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1
In a large saucepan, cook the chorizo in the grapeseed oil over moderate heat until the fat is rendered, about 4 minutes.
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2
Using a slotted spoon, remove the chorizo, leaving as much of the oil as possible in the saucepan; you should have about 3 tablespoons.
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3
Reserve the chorizo.
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4
Add the shallot and chopped fennel to the saucepan and cook over moderately high heat, stirring, until softened, 7 minutes.
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5
Add the mussels and wine, cover and cook until the shells have opened, 6 minutes.
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6
Transfer the mussels to a large bowl.
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7
Strain the cooking juices into a heatproof bowl.
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8
Wipe out the saucepan and return the cooking juices to it, stopping before you reach the grit at the bottom.
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9
Add the orange juice, chicken stock and piment dEspelette to the saucepan and simmer over moderate heat until reduced to 1/2 cup, about 15 minutes.
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10
Add 1/4 cup of the olive oil and keep the sauce warm.
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11
Remove the mussels from their shells and add them to the sauce.
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12
In a large saucepan, heat the remaining 4 cups of olive oil to 180.
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13
Meanwhile, on a plate, sprinkle the cod all over with the salt; let stand for 5 minutes.
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14
Rinse the cod and pat dry.
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15
Poach the cod in the oil, adjusting the heat as necessary to keep the temperature constant, until just cooked, 10 minutes.
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16
If the cod is not completely submerged in oil, turn it halfway through poaching.
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17
Using a slotted spatula, transfer the cod to a paper towellined plate and blot dry.
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18
Using a sharp knife, peel the orange, removing all of the bitter white pith.
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19
Working over a bowl, cut in between the membranes to release the sections into the bowl.
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20
Heat the sauce just until warm.
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21
Transfer the cod to 4 shallow bowls and spoon the mussels and sauce all around.
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22
Garnish with the orange sections, fennel fronds and fried chorizo and serve.
