Batz - A Savory Seafood Stew

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 large, diced)
• Garlic (4 cloves, minced)
• Tomatoes (4 medium, diced)
• Fish stock (4 cups)
• White wine (1 cup)
• Fresh fish fillets (1 pound, such as cod or haddock, cut into chunks)
• Shrimp (1 pound, peeled and deveined)
• Clams (1 pound, scrubbed)
• Mussels (1 pound, scrubbed and debearded)
• Fresh parsley (1/4 cup, chopped (for garnish))
• Thyme (1 teaspoon, fresh or 1/2 teaspoon dried)
• Bay leaf (1)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the diced onion and minced garlic to the pot. Sauté for about 5 minutes until the onion is soft and translucent.
3. Stir in the diced tomatoes, allowing their juices to meld with the onion and garlic for another 5 minutes.
4. Pour in the fish stock and white wine. Stir to combine and add the bay leaf and thyme. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes to deepen the flavors.
6. Carefully add the fish fillets, mussels, clams, and shrimp to the pot. Cover and cook for 10-15 minutes, or until the seafood is cooked through and the shells have opened.
7. Remove the bay leaf from the pot. Taste and adjust seasoning if necessary.
8. Serve the Batz hot, garnished with freshly chopped parsley. Pair it with crusty bread to soak up the delicious broth.