Cod With Mussels Chorizo Fried Croutons And Saffron Mayonnaise Food

COD WITH MUSSELS, CHORIZO, FRIED CROUTONS, AND SAFFRON MAYONNAISE

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

The fried croutons make this cod and mussels recipe worthy of a special occasion.

Provided by Rob Evans

Categories Bake Sauté Dinner Mayonnaise Sausage Cod Mussel Saffron Deep-Fry Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 31

Ingredients

Saffron mayonnaise:
1 1/2 teaspoons fresh lime juice
Pinch of saffron threads, crumbled
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil
1/4 teaspoon hot pepper sauce
Mussels:
2 tablespoons olive oil
1/4 cup chopped shallots (about 2 small)
4 garlic cloves, chopped
1 teaspoon dried crushed red pepper
Pinch of saffron threads
1/2 cup dry white wine
2 pounds mussels, scrubbed, debearded
4 fresh thyme sprigs
1/2 cup smoked Spanish chorizo,* diced
1/4 cup finely diced seeded tomato
1/4 cup finely diced roasted red pepper from jar
1 tablespoon chopped fresh parsley
Fried croutons:
2 tablespoons olive oil
1/4 cup chopped shallots (about 2 small)
Canola oil (for deep-frying)
3 large eggs
1/2 cup whole milk
1/4 teaspoon cayenne pepper
12 1-inch torn pieces crustless sourdough bread (about 5 ounces)
Cod:
1 8-ounce bottle clam juice
1 cup dry white wine
1 12-ounce cod fillet, cut into 4 equal pieces

Steps:

For saffron mayonnaise:
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.
For 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.
For 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.
Meanwhile, prepare 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.v
A pork-link sausage flavored with garlic and spices but milder than Mexican chorizo; available at specialty foods stores and Spanish markets and from tienda.com.

COD WITH SAFFRON SAUCE

Cod With Saffron Sauce image

Make and share this Cod With Saffron Sauce recipe from Food.com.

Provided by Anna P.

Categories Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 -2 1/2 lbs fresh cod, thickly sliced
1/4 cup olive oil
salt
2 tablespoons finely chopped fresh parsley
2 garlic cloves, finely chopped
1/2 teaspoon powdered saffron
2 teaspoons flour
2 tablespoons fresh lemon juice
1 cup hot water

Steps:

Put the oil, salt, parsley, garlic, saffron, and lemon juice into a pan broad enough to hold the fish slices side by side.
Cook, stirring, over low heat for 2 to 3 minutes.
Add the fish slices, turning them to coat both sides with the seasoning mixture.
Cover the pan and cook gently.
When the surfaces of the fish slices turn white, after about 10 minutes, turn over the slices and moisten them with hot water.
Bring to a boil, and serve immediately.

Nutrition Facts : Calories 315, Fat 15.1, SaturatedFat 2.2, Cholesterol 97.5, Sodium 125.4, Carbohydrate 2.3, Fiber 0.2, Sugar 0.2, Protein 40.7

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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.
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