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

Ingredients

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

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