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

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

• 1 1/2 teaspoons fresh lime juice

• Pinch of saffron threads, crumbled

• 120ml mayonnaise

• 2 tablespoons extra-virgin olive oil

• 1/4 teaspoons hot pepper sauce

• 2 colheres de sopa de azeite de oliva

• 60ml chopped shallots (about 2 small)

• 4 garlic cloves, chopped

• 1 teaspoon dried crushed red pepper

• Pinch of saffron threads

• 120ml dry white wine

• 900g mussels, scrubbed, debearded

• 4 fresh thyme sprigs

• 80g smoked Spanish chorizo,* diced

• 40g finely diced seeded tomato

• 40g finely diced roasted red pepper from jar

• 1 tablespoon chopped fresh parsley

• 2 colheres de sopa de azeite de oliva

• 60ml chopped shallots (about 2 small)

• Canola oil (for deep-frying)

• 3 ovos grandes

• 120ml whole milk

• 1/4 teaspoons cayenne pepper

• 12 1-inch torn pieces crustless sourdough bread (about 140g )

• 1 230g bottle clam juice

• 240ml de vinho branco seco

• 30g cod fillet, cut into 4 equal pieces

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 flavours to develop. DO AHEAD: Can be made 3 days ahead. Keep refrigerated.

Heat oil in heavy large pot over medium heat. Add shallots, garlic, crushed red pepper, and saffron and sauté 4 minutes. Add wine; bring to boil. Add mussels and thyme; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Strain mussel broth into large saucepan; add chorizo, tomato, roasted pepper, and parsley to liquid. Remove mussels from shells. DO AHEAD: Mussels and cooking broth can be made 6 hours ahead. Cover separately and refrigerate.

Pour enough oil into heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to side of pan. Heat oil to 177°C. Whisk eggs, milk, and cayenne in large bowl. Add bread; stir to coat. Let soak 2 minutes. Drain off excess liquid. Working in batches, add bread to hot oil and cook until brown, turning as necessary, about 2 minutes. Using slotted spoon, transfer to paper towels and drain.

Preheat oven to 177°C. Bring clam juice and wine to simmer in small saucepan. Pour into 7x5-inch baking dish. Add cod pieces to dish; sprinkle with salt and drizzle with oil. Bake until fish is opaque in centre, basting with poaching liquid twice, about 8 minutes.

Bring mussel broth to simmer. Add mussels and heat through. Divide mussels and broth among 4 shallow soup bowls. Top each with piece of cod, 3 croutons, and dollop of saffron mayonnaise.v

A pork-link sausage flavoured with garlic and spices but milder than Mexican chorizo; available at specialty foods stores and Spanish markets and from tienda.com.

Aviso Legal

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