Pan Roasted Cod with Linguica-Chickpea Broth

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2 tablespoons olive oil, plus 2 tablespoons

2 shallots, finely diced

1 cup dry white wine

Pinch saffron

6 cups homemade clam or fish stock

1/2 cup cooked white beans

1/2 cup cooked chickpeas

1/2 pound linguica sausage, cut into 1/4-inch slices, and Sauteed

24 cultivated mussels, scrubbed and de-bearded

2 tablespoons cold butter

1 tablespoon fresh lemon juice

3 tablespoons chopped parsley, plus more, for garnish

Salt and freshly ground pepper

4 (6-ounce) cod fillets