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

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

Ingredients

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

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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