Ingredients

serves 4 to 6

　　

For the Salad

1 pound small Yukon Gold potatoes

　　1 cup dry sherry

　　1/2 teaspoon saffron threads

　　1 tablespoon extra-virgin olive oil

　　1 fillet wild striped bass (1 pound), skin on

　　Coarse salt and freshly ground pepper

　　3 ounces dried chorizo sausage, cut into 1/4-inch-thick slices

　　4 shallots, thinly sliced into rings

　　6 littleneck clams, scrubbed well

　　12 mussels (about 8 ounces), scrubbed well and debearded

　　2 tablespoons fresh lemon juice

　　2 pounds medium tomatoes, cut into 1/4-inch-thick slices

　　

For the Dressing

1 tablespoon fresh lemon juice

　　2 tablespoons finely chopped fresh flat-leaf parsley

　　2 tablespoons finely chopped fresh basil

　　2 tablespoons extra-virgin olive oil

　　

For Serving

Saffron Aïoli (recipe follows)

　　1 baguette, torn into large pieces and lightly toasted

　　

Saffron Aioli

2 large egg yolks

　　1 garlic clove

　　1/2 teaspoon saffron threads

　　Coarse salt and freshly ground pepper

　　3/4 cup plus 2 tablespoons extra-virgin olive oil

　　2 1/2 teaspoons fresh lemon juice

　　(makes about 1 cup)

　　

Step 1

Cover the potatoes with cold water in a medium saucepan. Bring to a boil. Reduce to a simmer. Cook until potatoes are tender when pierced with a sharp knife, about 15 minutes. Drain; let cool completely.

　　

Step 2

Preheat the oven to 475°F. Heat sherry in a small saucepan over medium-low heat until warm, 2 to 5 minutes. Add saffron, and stir until it has dissolved. Set aside.

　　

Step 3

Heat oil in a cast-iron skillet in oven 5 minutes. Season fish with salt and pepper; set aside. Remove skillet from oven, and add fish, skin side down. Drizzle with the sherry mixture. Add sausage and shallots. Roast 10 minutes. Remove from oven; brush fish with pan juices. Add clams and mussels. Roast until fish is cooked through and clams and mussels have opened, about 10 minutes (discard any shellfish that remain closed). Transfer skillet to a wire rack. Drizzle with lemon juice. Let cool 15 minutes.

　　

Step 4

Arrange tomato slices on a platter. Cut cooled potatoes into 1/4-inch-thick rounds; arrange over tomatoes. Top with seafood mixture; reserve 2 tablespoons pan juices.

　　

Step 5

Make the dressing: Whisk reserved pan juices, lemon juice, parsley, and basil in a medium bowl. Gradually add oil, whisking until emulsified.

　　

Step 6

Drizzle salad with dressing. Serve with saffron aïoli and toasted baguette.

　　

Saffron Aioli

Step 7

Put egg yolks, garlic, and saffron into a food processor; season with salt and pepper. Process until smooth. With processor running, gradually add oil, drop by drop at first, then in a slow, steady stream, until a thick mayonnaise forms. Mix in lemon juice. Transfer to a small dish. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Aïoli can be refrigerated, covered, up to 2 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.