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