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1
Cover the potatoes with cold water in a medium saucepan.
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2
Bring to a boil.
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3
Reduce to a simmer.
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4
Cook until potatoes are tender when pierced with a sharp knife, about 15 minutes.
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5
Drain; let cool completely.
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6
Preheat the oven to 475F.
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7
Heat sherry in a small saucepan over medium-low heat until warm, 2 to 5 minutes.
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8
Add saffron, and stir until it has dissolved.
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9
Set aside.
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10
Heat oil in a cast-iron skillet in oven 5 minutes.
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11
Season fish with salt and pepper; set aside.
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12
Remove skillet from oven, and add fish, skin side down.
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13
Drizzle with the sherry mixture.
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14
Add sausage and shallots.
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15
Roast 10 minutes.
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16
Remove from oven; brush fish with pan juices.
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17
Add clams and mussels.
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18
Roast until fish is cooked through and clams and mussels have opened, about 10 minutes (discard any shellfish that remain closed).
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19
Transfer skillet to a wire rack.
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20
Drizzle with lemon juice.
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21
Let cool 15 minutes.
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22
Arrange tomato slices on a platter.
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23
Cut cooled potatoes into 1/4-inch-thick rounds; arrange over tomatoes.
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24
Top with seafood mixture; reserve 2 tablespoons pan juices.
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25
Make the dressing: Whisk reserved pan juices, lemon juice, parsley, and basil in a medium bowl.
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26
Gradually add oil, whisking until emulsified.
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27
Drizzle salad with dressing.
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28
Serve with saffron aioli and toasted baguette.
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29
Put egg yolks, garlic, and saffron into a food processor; season with salt and pepper.
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30
Process until smooth.
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31
With processor running, gradually add oil, drop by drop at first, then in a slow, steady stream, until a thick mayonnaise forms.
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32
Mix in lemon juice.
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33
Transfer to a small dish.
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34
Serve at room temperature; do not leave unrefrigerated longer than 1 hour.
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35
Aioli can be refrigerated, covered, up to 2 days.
