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

A luxurious seafood dish combining tender cod, succulent mussels, and spicy chorizo in a saffron-infused broth. Served with crispy fried sourdough croutons and a rich saffron mayonnaise, this dish brings together the flavors of land and sea.

4 servings

4 hr 55 min

Published October 4, 2025

Ingredients

•1½ teaspoons lime juice
•1 pinch saffron threads
•½ cup mayonnaise
•2 tablespoons extra-virgin olive oil
•¼ teaspoon hot pepper sauce
•2 tablespoons olive oil
•¼ cup shallots
•4 cloves garlic
•1 teaspoon dried crushed red pepper
•1 pinch saffron threads
•½ cup dry white wine
•2 pounds mussels
•4 sprigs fresh thyme
•½ cup smoked Spanish chorizo
•¼ cup tomato
•¼ cup roasted red pepper
•1 tablespoon parsley
•2 tablespoons olive oil
•¼ cup shallots
•3 cups canola oil
•3 large eggs
•½ cup whole milk
•¼ teaspoon cayenne pepper
•12 pieces sourdough bread
•8 ounces clam juice
•1 cup dry white wine
•12 ounces cod fillet
•4 pieces cod pieces

Cooking Instructions

1.
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. DO AHEAD: Can be made 3 days ahead. Keep refrigerated.
240 min
2.
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.
15 min
3.
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.
15 min
4.
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.
15 min
5.
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
10 min
6.
A pork-link sausage flavored with garlic and spices but milder than Mexican chorizo; available at specialty foods stores and Spanish markets and from tienda.com.

Ingredients

•1½ teaspoons lime juice

•1 pinch saffron threads

•½ cup mayonnaise

•2 tablespoons extra-virgin olive oil

•¼ teaspoon hot pepper sauce

•2 tablespoons olive oil

•¼ cup shallots

•4 cloves garlic

•1 teaspoon dried crushed red pepper

•1 pinch saffron threads

•½ cup dry white wine

•2 pounds mussels

•4 sprigs fresh thyme

•½ cup smoked Spanish chorizo

•¼ cup tomato

•¼ cup roasted red pepper

•1 tablespoon parsley

•2 tablespoons olive oil

•¼ cup shallots

•3 cups canola oil

•3 large eggs

•½ cup whole milk

•¼ teaspoon cayenne pepper

•12 pieces sourdough bread

•8 ounces clam juice

•1 cup dry white wine

•12 ounces cod fillet

•4 pieces cod pieces

Cooking Instructions

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

240 min

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.

15 min

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.

15 min

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.

15 min

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

10 min

A pork-link sausage flavored with garlic and spices but milder than Mexican chorizo; available at specialty foods stores and Spanish markets and from tienda.com.