Seafood Au Gratin With Sautéed Artichokes and Spinach

Submitted by ratherbeswimmin

"Rachael Ray"

 

• Ready In: 1hr
• Ingredients: 22
• Serves: 4-6

ingredients

• 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

directions

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.