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Batz - A Savory Seafood Stew
Dive into the heart of French coastal cuisine with Batz, a savory seafood stew that tantalizes the senses. This traditional dish hails from the picturesque village of Batz-sur-Mer, where fishermen have long celebrated the bounties of the Atlantic. Each bowl of Batz is a warm embrace, brimming with succulent fish fillets, plump shrimp, and briny clams and mussels, all lovingly simmered in a fragrant broth of tomatoes, garlic, and white wine. The aroma wafts through the air, inviting you to gather around the table with loved ones. A sprinkle of fresh parsley and a side of crusty bread make this dish not just a meal, but a culinary journey through sunlit shores and seaside charm, evoking memories of laughter, joy, and togetherness with every spoonful.
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
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the diced onion and minced garlic to the pot. Sauté for about 5 minutes until the onion is soft and translucent.
- Stir in the diced tomatoes, allowing their juices to meld with the onion and garlic for another 5 minutes.
- 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.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes to deepen the flavors.
- 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.
- Remove the bay leaf from the pot. Taste and adjust seasoning if necessary.
- Serve the Batz hot, garnished with freshly chopped parsley. Pair it with crusty bread to soak up the delicious broth.
Tips
- For a spicier version, add a pinch of red pepper flakes while sautéing the garlic and onion.
- Feel free to substitute any seafood based on availability or preference, such as scallops or squid.
- This stew can be prepared a day in advance as the flavors deepen overnight.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 30 minutes Calories: 450 Fat: 15g Carbs: 40g Protein: 35g Sodium: 800mg Sugar: 5g
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