Seafood Au Gratin With Sautéed Artichokes And Spinach

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil, plus
• 1 tablespoon extra virgin olive oil
• 4 tablespoons butter
• 1 bay leaf
• 1 1/2 lbs cod, cut into chunks
• 1 lb large raw shrimp, peeled, deveined, and coarsely chopped
• 1 lemon
• 1 large shallot, finely chopped
• 2 tablespoons flour
• 1/2 cup chicken stock
• 1 cup heavy cream
• 3 tablespoons dry sherry
• 1/4 teaspoon grated fresh nutmeg
• salt
• fresh ground black pepper
• 3 garlic cloves, chopped
• 2 (15 ounce) cans quartered water-packed artichoke hearts, drained
• 1 lb fresh spinach, stems discarded, coarsely chopped
• 2 cups shredded gruyere cheese
• 1 teaspoon sweet paprika
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 -3 tablespoons grated parmigiano-reggiano cheese

Recipe

• 1 preheat broiler to high.
• 2 add 1 tablespoon olive oil, 2 tablespoons butter, and bay leaf to a large skillet over medium heat.
• 3 add fish and shrimp to the skillet and cook for 2-3 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 skillet and the shallot; sauté shallot for 2 minutes, then add the flour and cook another minute.
• 6 whisk in the stock and thicken for a minute.
• 7 add the cream to the sauce and bring to a bubble; stir in the sherry, then season with nutmeg, salt, and pepper.
• 8 slide the seafood back into the pan and cook together over med-low heat to reduce the sauce and finish cooking the seafood, 5-6 minutes.
• 9 heat a second skillet over med-high heat; add the remaining olive oil, garlic, and drained artichokes; fry 2 minutes, then wilt in the spinach and season with salt and pepper; turn the pan off and reserve.
• 10 pour the seafood into a shallow casserole; top with the gruyere cheese, paprika, parsley, and parm; brown the casserole under the broiler and serve; pile the spinach and artichokes alongside the seafood.