Cod With Mussels, Chorizo, Fried Croutons, And Saffron Mayonnaise
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
55
Sourness
30
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 tsps
Lime Juice (fresh)1 cup
Mayonnaise2 tbsps
Extra-Virgin Olive Oil1 tsp
Hot Pepper Sauce2 tbsps
Olive Oil1 cup
White Wine (dry)1 tbsp
Parsley (chopped fresh)3 large
Egg1 cup
Whole Milk1 tsp
Cayenne PepperDirections:
1
For saffron mayonaise: Mix lime juice and saffron in small bowl
2
Let stand 30 minutes, stirring occasionally
3
Whisk in mayonnaise, oil, and hot pepper sauce
4
Cover and chill at least 4 hours to allow flavors to develop
5
DO AHEAD: Can be made 3 days ahead
6
Keep refrigerated
7
Mix lime juice and saffron in small bowl
8
Let stand 30 minutes, stirring occasionally
9
Whisk in mayonnaise, oil, and hot pepper sauce
10
Cover and chill at least 4 hours to allow flavors to develop
11
DO AHEAD: Can be made 3 days ahead
12
Keep refrigerated
13
For mussels: Heat oil in heavy large pot over medium heat
14
Add shallots, garlic, crushed red pepper, and saffron and sauté 4 minutes
15
Add wine; bring to boil
16
Add mussels and thyme; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open)
17
Strain mussel broth into large saucepan; add chorizo, tomato, roasted pepper, and parsley to liquid
18
Remove mussels from shells
19
DO AHEAD: Mussels and cooking broth can be made 6 hours ahead
20
Cover separately and refrigerate
21
Heat oil in heavy large pot over medium heat
22
Add shallots, garlic, crushed red pepper, and saffron and sauté 4 minutes
23
Add wine; bring to boil
24
Add mussels and thyme; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open)
25
Strain mussel broth into large saucepan; add chorizo, tomato, roasted pepper, and parsley to liquid
26
Remove mussels from shells
27
DO AHEAD: Mussels and cooking broth can be made 6 hours ahead
28
Cover separately and refrigerate
29
For fried croutons: Pour enough oil into heavy large saucepan to reach depth of 3 inches
30
Attach deep-fry thermometer to side of pan
31
Heat oil to 350°F
32
Whisk eggs, milk, and cayenne in large bowl
33
Add bread; stir to coat
34
Let soak 2 minutes
35
Drain off excess liquid
36
Working in batches, add bread to hot oil and cook until brown, turning as necessary, about 2 minutes
37
Using slotted spoon, transfer to paper towels and drain
38
Pour enough oil into heavy large saucepan to reach depth of 3 inches
39
Attach deep-fry thermometer to side of pan
40
Heat oil to 350°F
41
Whisk eggs, milk, and cayenne in large bowl
42
Add bread; stir to coat
43
Let soak 2 minutes
44
Drain off excess liquid
45
Working in batches, add bread to hot oil and cook until brown, turning as necessary, about 2 minutes
46
Using slotted spoon, transfer to paper towels and drain
47
Meanwhile, prepare cod: Preheat oven to 350°F
48
Bring clam juice and wine to simmer in small saucepan
49
Pour into 7x5-inch baking dish
50
Add cod pieces to dish; sprinkle with salt and drizzle with oil
51
Bake until fish is opaque in center, basting with poaching liquid twice, about 8 minutes
52
Bring mussel broth to simmer
53
Add mussels and heat through
54
Divide mussels and broth among 4 shallow soup bowls
55
Top each with piece of cod, 3 croutons, and dollop of saffron mayonnaise
56
V Preheat oven to 350°F
57
Bring clam juice and wine to simmer in small saucepan
58
Pour into 7x5-inch baking dish
59
Add cod pieces to dish; sprinkle with salt and drizzle with oil
60
Bake until fish is opaque in center, basting with poaching liquid twice, about 8 minutes
61
Bring mussel broth to simmer
62
Add mussels and heat through
63
Divide mussels and broth among 4 shallow soup bowls
64
Top each with piece of cod, 3 croutons, and dollop of saffron mayonnaise
65
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
66
Com
67
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
68
Com
69
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
70
Com