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