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My version of Chef Rob Evans' Cod with Mussels, Chorizo, Croutons & Saffron Mayonnaise
(from Hugo's in Portland, Maine) |
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:
· 2 tablespoons olive oil
· 1/4 cup chopped shallots (about 2 small)
· 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
For saffron mayonaise:
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.
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.
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| Mmm...homemade sourdough 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.
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.
