Cod with Mussels Chorizo, Fried Croutons, and Saffron Mayonnaise



This recipe has many components but none are difficult. If you prep the mayonnaise before, the longer it sits the better it gets, then the rest of the components can be made quickly. I think I add too much chorizo, it was a bit salty. I would next time taste the chorizo before deciding how much to use. You can take the mussels out of the shells, but I prefer them with it.


Cod with Mussels, Chorizo, Fried Croutons and Saffron Mayonnaise

Serves 2


1 teaspoon fresh lime juice

Pinch of saffron threads, crumbled

1/4 cup mayonnaise

1 tablespoons extra-virgin olive oil

1/4 teaspoon hot pepper sauce

1 tablespoons olive oil

1 chopped shallot

2 garlic cloves, chopped

1/2 teaspoon dried crushed red pepper

Pinch of saffron threads

1/4 cup dry white wine

1 pound mussels, scrubbed, debearded

2 fresh thyme sprigs

1/4 cup smoked Spanish chorizo,* diced

1 small finely diced seeded tomato

1 finely diced roasted red pepper from jar

1/2 tablespoon chopped fresh parsley

2 large eggs

1/4 cup whole milk

1/4 teaspoon cayenne pepper

6 1-inch torn pieces crustless bread (about 5 ounces)

1/2 8-ounce bottle clam juice

1/2 cup dry white wine

1 6-ounce cod fillet, (I used lingcod)

1 tablespoons olive oil



Mix lime juice and saffron in small bowl. Whisk in mayonnaise, oil, and hot pepper sauce. Cover and chill at least 1 hour to allow flavors to develop. 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. Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat oil for deep frying 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. Preheat oven to 350°F. Bring clam juice and wine to simmer in small saucepan. Pour into 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. Put cod on top of mussels. Top each with piece of cod, a few croutons, and dollop of saffron mayonnaise.

Recipe by Bon Appetit


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s