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

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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