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

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

Ingredients

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

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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