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