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

Health score
35%
Cod with Mussels, Chorizo, Fried Croutons, and Saffron Mayonnaise
45 min.
4
852kcal

Suggestions


If you’re looking to impress your guests with an extraordinary dining experience, look no further than this sumptuous recipe for Cod with Mussels, Chorizo, Fried Croutons, and Saffron Mayonnaise. This delightful dish beautifully combines the rich flavors of the sea with the vibrant essence of Spanish cuisine. Each bite promises a burst of umami, enhanced by the distinct and smoky flavor of Spanish chorizo, perfectly complemented by the tender cod.

What really elevates this dish is the saffron mayonnaise, a luxurious dip that adds a unique, aromatic flair. The process of preparing this recipe not only allows you to hone your cooking skills, but also entices your senses with the tantalizing aromas of sautéed shallots and garlic mingling with white wine and fresh herbs. Imagine plating up silky cod nestled on a bed of steamed mussels, adorned with crunchy fried croutons and a drizzle of saffron-infused mayonnaise. It’s a dish that’s sure to leave a lasting impression!

Perfect for lunch or dinner, this visually stunning recipe not only delivers on taste but also on elegance, making it an ideal centerpiece for your next gathering. Gather your ingredients, roll up your sleeves, and embark on a culinary adventure that will transport you to the sun-kissed shores of the Mediterranean!

Ingredients

  • servings canola oil for deep-frying
  • 0.3 teaspoon cayenne pepper 
  • ounce bottled clam juice 
  • 12 ounce cod fillet cut into 4 equal pieces
  • cup cooking wine dry white
  • large eggs 
  • tablespoon parsley fresh chopped
  •  garlic cloves chopped
  • 1.5 teaspoons juice of lime fresh
  • 0.5 cup mayonnaise 
  • pounds mussels scrubbed
  • tablespoons olive oil 
  • 0.3 teaspoon pepper sauce hot
  • teaspoon pepper dried red crushed
  • 0.3 cup roasted pepper from jar diced red finely
  • pinch saffron threads 
  • 0.3 cup shallots chopped ( 2 small)
  • ounces torn pieces sourdough bread crustless
  • 0.5 cup chorizo smoked diced spanish
  •  thyme sprigs fresh
  • 0.3 cup tomatoes diced seeded finely
  • 0.5 cup milk whole

Equipment

  • bowl
  • frying pan
  • paper towels
  • sauce pan
  • oven
  • whisk
  • pot
  • kitchen thermometer

Directions

  1. Mix lime juice andsaffron in small bowl.
  2. Let stand 30 minutes,stirring occasionally.
  3. Whisk in mayonnaise, oil,and hot pepper sauce. Cover and chill at least4 hours to allow flavors to develop. DO AHEAD: Can be made 3 days ahead. Keep refrigerated.
  4. Heat oil in heavy large pot overmedium heat.
  5. Add shallots, garlic, crushedred pepper, and saffron and sauté 4 minutes.
  6. Add wine; bring to boil.
  7. Add mussels andthyme; cover and cook until mussels open,about 5 minutes (discard any mussels thatdo not open). Strain mussel broth into largesaucepan; add chorizo, tomato, roastedpepper, and parsley to liquid.
  8. Removemussels from shells. DO AHEAD: Mussels andcooking broth can be made 6 hours ahead.Cover separately and refrigerate.
  9. Pour enough oil intoheavy large saucepan to reach depth of 3inches. Attach deep-fry thermometer to sideof pan.
  10. Heat oil to 350°F.
  11. Whisk eggs, milk,and cayenne in large bowl.
  12. Add bread; stirto coat.
  13. Let soak 2 minutes.
  14. Drain off excessliquid. Working in batches, add bread tohot oil and cook until brown, turning asnecessary, about 2 minutes. Using slottedspoon, transfer to paper towels and drain.
  15. Preheatoven to 350°F. Bring clam juice and wine tosimmer in small saucepan.
  16. Pour into 7x5-inchbaking dish.
  17. Add cod pieces to dish; sprinklewith salt and drizzle with oil.
  18. Bake until fishis opaque in center, basting with poachingliquid twice, about 8 minutes.
  19. Bring mussel broth to simmer.
  20. Addmussels and heat through. Divide musselsand broth among 4 shallow soup bowls.Top each with piece of cod, 3 croutons, anddollop of saffron mayonnaise.v
  21. * A pork-link sausage flavored with garlicand spices but milder than Mexican chorizo;available at specialty foods stores and
  22. Spanish markets and from tienda.com.
  23. Bon Appétit

Nutrition Facts

Calories852kcal
Protein21.01%
Fat60.48%
Carbs18.51%

Properties

Glycemic Index
134.63
Glycemic Load
18.22
Inflammation Score
-9
Nutrition Score
38.849565132805%

Flavonoids

Malvidin
0.04mg
Catechin
0.46mg
Epicatechin
0.33mg
Eriodictyol
0.04mg
Hesperetin
0.41mg
Naringenin
0.3mg
Apigenin
2.19mg
Luteolin
0.47mg
Kaempferol
0.06mg
Myricetin
0.21mg
Quercetin
0.14mg

Nutrients percent of daily need

Calories:852.42kcal
42.62%
Fat:54.09g
83.22%
Saturated Fat:9.1g
56.87%
Carbohydrates:37.26g
12.42%
Net Carbohydrates:35.11g
12.77%
Sugar:7.39g
8.21%
Cholesterol:232.71mg
77.57%
Sodium:1179.32mg
51.27%
Alcohol:6.18g
100%
Alcohol %:1.49%
100%
Protein:42.28g
84.55%
Vitamin B12:15.2µg
253.38%
Manganese:4.38mg
219.24%
Selenium:103.87µg
148.39%
Vitamin K:78.68µg
74.93%
Phosphorus:586.97mg
58.7%
Iron:8.21mg
45.62%
Vitamin E:6.4mg
42.67%
Vitamin B2:0.71mg
41.58%
Vitamin B1:0.58mg
38.34%
Folate:132.65µg
33.16%
Potassium:1082.01mg
30.91%
Vitamin C:24.19mg
29.32%
Vitamin B6:0.58mg
29.18%
Vitamin B3:5.83mg
29.13%
Magnesium:104.23mg
26.06%
Zinc:3.55mg
23.67%
Vitamin A:1081.48IU
21.63%
Vitamin B5:1.73mg
17.25%
Calcium:155.85mg
15.59%
Copper:0.29mg
14.49%
Vitamin D:1.91µg
12.71%
Fiber:2.15g
8.6%
Source:Epicurious