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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']

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.
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.
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.
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

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