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Recipes
October 2009

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

By Hugo s Portland MainePhotography by Jeff Lipsky

3.0

(2)

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Recipe information

  • Yield

    4 Servings

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

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

2

tablespoons olive oil

Need to make a substitution?

Preparation

  1. SAFFRON MAYONNAISE

    Step 1

    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.

  2. MUSSELS

    Step 2

    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.

  3. FRIED CROUTONS

    Step 3

    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.

  4. meanwhile, prepare COD

    Step 4

    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.

    Step 5

    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.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 861.8 %Calories from Fat 66.2 Fat (g) 63.5 Saturated Fat (g) 10.6 Cholesterol (mg) 249.4 Carbohydrates (g) 26.8 Dietary Fiber (g) 1.0 Total Sugars (g) 2.8t Net Carbs (g) 25.8 Protein (g) 43.0
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