NanoBond delivers 35% greater heat conduction and quicker heat response than typical stainless steel cookware – giving you the performance you need to cook this dynamic bouillabaisse.

 

  • 2 large tomatoes
  • 1 large onion
  • 4 garlic cloves
  • ½ cup extra virgin olive oil
  • 1 lb. potatoes
  • ⅓ cup fennel fronds
  • ½ bay leaf
  • ¼ tsp. saffron
  • 1 ½ tbsp. coarse sea salt
  • ½ tsp. black pepper
  • 9 c. white fish stock

 

  • 3 lbs. white fish fillets
  • 1/2 lb. clams
  • 1/2 lb. mussels
  • 1/2 lb. large shrimp

 

Dice tomatoes, onion and garlic. Sauté in oil over moderate heat until onions become translucent. Add potatoes, herbs and fish stock and bring to a boil. Reduce heat and simmer for 10 minutes. Add fish and clams. Continue simmering for another 2 minutes. Add mussels and shrimp. Simmer until mussels pop open.

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