Cod with Mussels, Chorizo, Fried Croutons, and Saffron Mayonnaise

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

From the kitchen of Carly

Delicate cod swims in a saffron-spiked broth loaded with briny mussels and spicy chorizo. Crispy croutons add textural contrast, while golden saffron mayo cuts through the richness. A sophisticated seafood stew that feels restaurant-worthy on a weeknight.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 teaspoons fresh lime juice
1Pinch of saffron threads, crumbled
11/2 cup mayonnaise
12 tablespoons extra-virgin olive oil
11/4 teaspoon hot pepper sauce
12 tablespoons olive oil
11/4 cup chopped shallots (about 2 small)
14 garlic cloves, chopped
11 teaspoon dried crushed red pepper
1Pinch of saffron threads
11/2 cup dry white wine
12 pounds mussels, scrubbed, debearded
14 fresh thyme sprigs
11/2 cup smoked Spanish chorizo,* diced
11/4 cup finely diced seeded tomato
11/4 cup finely diced roasted red pepper from jar
11 tablespoon chopped fresh parsley
12 tablespoons olive oil
11/4 cup chopped shallots (about 2 small)
1Canola oil (for deep-frying)
13 large eggs
11/2 cup whole milk
11/4 teaspoon cayenne pepper
112 1-inch torn pieces crustless sourdough bread (about 5 ounces)
11 8-ounce bottle clam juice
11 cup dry white wine
11 12-ounce cod fillet
1cut into 4 equal pieces

Instructions

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: Can be made 3 days ahead. Keep refrigerated.
Heat oil in heavy large pot over medium heat. Add shallots, garlic, crushed red pepper, and saffron and sauté 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: Mussels and cooking broth can be made 6 hours ahead. Cover separately and refrigerate.
Pour enough oil into heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. 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.
Preheat oven to 350°F. 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.
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
A pork-link sausage flavored with garlic and spices but milder than Mexican chorizo; available at specialty foods stores and Spanish markets and from tienda.com.