Pre-make Anchovy Dressing.  Cook potato slices in water with saffron and salt, just until tender.  Remove from heat and drain.  Cover and reserve.

 

In bowl combine haricots vert and red peppers and toss well.  Drizzle with oil, vinegar and salt; toss to coat well.  Cover and reserve.

 

Cut catfish fillets into 2-1/2" circles or discs with biscuit cutter.  In skillet heat oil; saute catfish discs over medium heat 2-3 minutes or until golden brown.  Reserve; keep warm.

 

For Each Serving:  in soup plates arrange 6 potato slices in bottom. Spoon 1/4 cup melange of beans and peppers in center of circle.  Place one catfish disc over vegetables.  Dress with 1/2 Tbsp anchovy dressing.  Top with 1/4 cup tomatoes and another disc of catfish.  Spoon another 1/2 Tbsp dressing over top.  Serve with hot French bread.