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

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

• 1 1/2 teaspoons fresh lime juice

• Pinch of saffron threads, crumbled

• 120ml mayonnaise

• 2 tablespoons extra-virgin olive oil

• 1/4 teaspoons hot pepper sauce

• 2 tablespoons olive oil

• 60ml chopped shallots (about 2 small)

• 4 garlic cloves, chopped

• 1 teaspoon dried crushed red pepper

• Pinch of saffron threads

• 120ml dry white wine

• 900g mussels, scrubbed, debearded

• 4 fresh thyme sprigs

• 80g smoked Spanish chorizo,* diced

• 40g finely diced seeded tomato

• 40g finely diced roasted red pepper from jar

• 1 tablespoon chopped fresh parsley

• 2 tablespoons olive oil

• 60ml chopped shallots (about 2 small)

• Canola oil (for deep-frying)

• 3 large eggs

• 120ml whole milk

• 1/4 teaspoons cayenne pepper

• 12 1-inch torn pieces crustless sourdough bread (about 140g )

• 1 230g bottle clam juice

• 240ml dry white wine

• 30g cod fillet, cut into 4 equal pieces

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 flavours to develop. DO AHEAD: Can be made 3 days ahead. Keep refrigerated.

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.

Pour enough oil into heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to side of pan. Heat oil to 177°C. 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 177°C. 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 centre, 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 flavoured with garlic and spices but milder than Mexican chorizo; available at specialty foods stores and Spanish markets and from tienda.com.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.