Cod with Mussels, Chorizo, Fried Croutons & Saffron Mayonnaise

Recipe printed from chiknpastry
Cod with Mussels, Chorizo, Fried Croutons & Saffron Mayonnaise
Adapted from Bon Appetit, October 2009; serves 4

ingredients

saffron mayo
1.5 t fresh lime juice
pinch of saffron threads, crumbled
1/2 cup mayonnaise
2 T evoo
1/4 t hot pepper sauce

mussels
2 T olive oil
1/4 c chopped shallots
4 garlic cloves
1 t dried crushed red pepper
pinch of saffron threads
1/2 c dry white wine
2 lbs mussels, scrubbed and debearded
4 fresh thyme sprigs
1/2 c smoked Spanish chorizo, diced
1/4 c finely diced seeded tomato
1/4 c finely diced roasted red pepper from jar
1 T chopped fresh parsley

fried croutons
2 large eggs
1/2 c low fat milk
1/4 t cayenne pepper
12 1-inch torn pieces sourdough bread (5 oz)

cod
1 8 oz bottle clam juice
1 c dry white wine
1 12-oz cod fillet, cut into 4 equal pieces
2 T olive oil

instructions
saffron mayonaise
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.

mussels
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.

fried croutons
Pour enough oil into heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. 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.

cod
Preheat oven to 350°F. 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 center, 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.

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