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

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

Ingredients

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

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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