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

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

Ingredients

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