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

Cod with Mussels, Chorizo, Fried Croutons, and Saffron Mayonnaise
Photo by Jeff Lipsky

Ingredients

  • 1 ½ teaspoons fresh lime juice
  • 2 pounds mussel
  • 1 tablespoon fresh flat leafparsley
  • ½ cup smoked Spanish chorizo*
  • 1 12-ounce cod fillet
  • 2 tablespoons olive oil
  • Pinch of saffron threads
  • + 20 more ingredients
    • ½ cup mayonnaise
    • 2 tablespoons olive oil
    • ½ cup dry white wine
    • ¼ cup roasted red pepper from jar
    • 1 teaspoon dried red pepper flakes
    • ¼ teaspoon cayenne pepper
    • ¼ cup seeded tomato
    • Canola oil
    • 1 8-ounce bottle clam juice
    • 3 large eggs
    • 1 cup dry white wine
    • 4 cloves garlic
    • 2 tablespoons extra-virgin olive oil
    • ¼ teaspoon hot pepper sauce
    • Pinch of saffron threads
    • 4 fresh thyme sprigs
    • ¼ cup shallots
    • ½ cup whole milk
    • ¼ cup shallots
    • 12 1-inch torn pieces crustless sourdough bread

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 me...

View full recipe at Epicurious

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