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.