Cod With Mussels, Chorizo, Fried Croutons, And 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
• 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
• 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)
• 1 8-ounce bottle clam juice
• 1 cup dry white wine
• 1 12-ounce cod fillet, cut into 4 equal pieces

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:
2. Heat oil in heavy large pot over medium heat. Add shallots, garlic, crushed red pepper, and saffron and saute 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:
3. Cover separately and refrigerate.
4. Pour enough oil into heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350u0b0F. 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.
5. Preheat oven to 350u0b0F. 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.
6. 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

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Taken from www.epicurious.com/recipes/food/views/-cod-with-mussels-chorizo-fried-croutons-and-saffron-mayonnaise-355204 (may not work)