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

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

Ingredients

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

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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