Seafood Stew with Saffron Zabaglione

Ingredients

• 1 cup dry white wine
• 1 pinch of saffron threads
• 2 medium Yukon Gold potatoes (6 ounces each)
• ¼ cup plus 3 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 (1 ¼ pound) cooked lobster, split lengthwise and claws cracked
• ¼ pound small squid, cleaned, bodies cut into 1/2-inch-thick rings
• 4 plum tomatoes, coarsely chopped
• 1 pinch of crushed red pepper
• 1 dozen littleneck clams, scrubbed
• 1 dozen mussels, scrubbed
• ½ pound large shrimp, shelled and deveined
• ½ pound red snapper or sea bass fillet, skinned and cut into 1-inch pieces
• 2 large egg yolks
• 4 baguette toasts, brushed with olive oil

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