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
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.
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Jacob Smith
[email protected]This dish is a great way to impress your guests.
bimla limbu
[email protected]I had some trouble finding all of the ingredients, but it was worth the effort.
swifty nifty
[email protected]This recipe was a bit too spicy for my taste, but I think it would be perfect for someone who loves spicy food.
Alison Fletcher
[email protected]I would have liked the sauce to be a bit thicker, but overall this was a great dish.
Loretta Banks
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Sojib Boss
[email protected]I was impressed with how well the flavors of the fish, mussels, and chorizo complemented each other.
Minhaj Chowdhury
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to get a delicious meal on the table without a lot of fuss.
Randall D,Wheeler Wheeler
[email protected]This is one of my favorite recipes. It's so easy to make and always turns out delicious.
Mazz Ali
[email protected]I followed the recipe exactly and it turned out great. I will definitely be making this again.
Mudau Murangi
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved it.
Dawit Tilahun
[email protected]This dish was absolutely delicious! The combination of flavors was perfect, and the fish and mussels were cooked perfectly.