Seafood au Gratin with Sauteed Artichokes and Spinach

🍴 31 ingredients 👁️ 1 views 📚 Recipes1M

Ingredients

  • 1/4 cup plus 1 tablespoon extra-virgin olive oil (EVOO)
  • 4 tablespoons butter
  • 1 bay leaf
  • fresh or dried
  • 1 1/2 pounds cod
  • cut into chunks
  • 1 pound large raw shrimp
  • peeled
  • deveined
  • and tails removed
  • coarsely chopped
  • 1 lemon
  • 1 large shallot
  • finely chopped
  • 2 tablespoons flour
  • 1/2 cup chicken stock or broth
  • 1 cup heavy cream
  • 3 tablespoons dry sherry
  • 1/4 teaspoon grated nutmeg
  • Salt and freshly ground black pepper
  • 3 garlic cloves
  • chopped
  • 2 cans (15 ounces each) quartered artichoke hearts in water
  • drained
  • 1 pound triple-washed spinach
  • stems discarded
  • coarsely chopped
  • 2 cups (8 ounces) shredded Gruyere cheese
  • 1 teaspoon sweet paprika
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 to 3 tablespoons grated Parmigiano-Reggiano or Parmesan cheese

Instructions

  1. Preheat a broiler to high.
  2. To a large skillet over medium heat add 1 tablespoon of the EVOO (once around the pan), 2 tablespoons of the butter, and the bay leaf.
  3. Add the fish and shrimp and cook for 2 to 3 minutes on each side, turning carefully with fish spatula.
  4. Remove the fish and shrimp to a plate, squeeze lemon juice on the cooked fish, and reserve.
  5. Add 2 tablespoons more butter to the pan and the shallot.
  6. Saute the shallot for 2 minutes, then add the flour and cook another minute.
  7. Whisk in the stock and thicken for a minute.
  8. Add the cream to the sauce and bring to a bubble.
  9. Stir in the sherry, then season the sauce with nutmeg, salt, and pepper.
  10. Slide the seafood back into the pan and cook together over medium-low heat to reduce the sauce and finish cooking the seafood, 5 to 6 minutes.
  11. Heat a second skillet over medium-high heat.
  12. Add the remaining EVOO, the garlic, and drained artichokes.
  13. Fry for 2 minutes, then wilt in the spinach and season with salt and pepper to taste.
  14. Turn the pan off and reserve.
  15. Pour the seafood into a shallow casserole and top with the Gruyere cheese, paprika, parsley, and Parm.
  16. Brown the casserole and serve.
  17. Pile the spinach and artichokes alongside the seafood.
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