Cod with Mussels, Chorizo, Croutons and Saffron Mayo

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.

Mmm...homemade sourdough croutons!

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.

Kona Grill

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www.konagrill.com

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Hugo's Frog Bar & Fish House

1024 North Rush Street, Chicago, IL

55 S Main St # 127, Naperville, IL

www.hugosfrogbar.com