Best Cod With Mussels Chorizo Fried Croutons And Saffron Mayonnaise Recipes

COD WITH POTATOES, PEPPERS AND SAFFRON

Cod with Potatoes, Peppers and Saffron image

The key to this colorful Mediterranean fish dish is braising thick potatoes, peppers and onions in olive oil with a hint of saffron. Cod is then gently simmered in this vegetable stew with a little chicken broth to create a beautiful, hearty one pot meal.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/3 cup extra-virgin olive oil
1 onion, thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 pound Yukon Gold potatoes, peeled, halved and cut into 1/4-inch-thick half-moons
2 cups low-sodium chicken broth
2 bay leaves
Kosher salt
1/2 teaspoon saffron threads
Pinch of red pepper flakes, plus more to taste
1 1/4 pounds skinless center-cut cod fillet, cut into 4 pieces
1 lemon (1/2 juiced, 1/2 cut into wedges)
3 tablespoons chopped fresh parsley

Steps:

Heat the olive oil in a large wide pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, until softened, about 30 seconds. Add the potatoes and stir to coat. Add the chicken broth, bay leaves, 3/4 teaspoon salt, the saffron and red pepper flakes. Bring to a boil, then reduce the heat to maintain a steady simmer. Cover the pot and cook until the potatoes are mostly tender, 8 to 10 minutes.
Season the cod with salt, then add to the pot; submerge about halfway in the broth, with the top of the fish exposed. Cover and simmer until the fish is cooked through, 8 to 10 minutes. Carefully remove with a spatula and transfer to shallow bowls.
Gently stir the lemon juice into the pot; season with salt and more red pepper flakes. Spoon the vegetables and broth over the fish, sprinkle with the parsley and serve with the lemon wedges.

Nutrition Facts : Calories 410, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 61 milligrams, Sodium 602 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 30 grams, Sugar 4 grams

COD WITH MUSSELS, CHORIZO, FRIED CROUTONS, AND SAFFRON MAYONNAISE

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

The fried croutons make this cod and mussels recipe worthy of a special occasion.

Provided by Rob Evans

Categories Bake Sauté Dinner Mayonnaise Sausage Cod Mussel Saffron Deep-Fry Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 31

Ingredients

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

Steps:

For saffron mayonnaise:
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.
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. Remove mussels from shells. DO AHEAD: Mussels and cooking broth can be made 6 hours ahead. Cover separately and refrigerate.
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.v
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.