Seafood Au Gratin With Sautéed Artichokes and Spinach
- Ready In:
- 1hr
- Ingredients:
- 22
- Serves:
-
4
ingredients
- 59.14 ml extra virgin olive oil, plus
- 14.79 ml extra virgin olive oil
- 59.16 ml butter
- 1 bay leaf
- 680.38 g cod, cut into chunks
- 453.59 g large raw shrimp, peeled, deveined, and coarsely chopped
- 1 lemon
- 1 large shallot, finely chopped
- 29.58 ml flour
- 118.29 ml chicken stock
- 236.59 ml heavy cream
- 44.37 ml dry sherry
- 1.23 ml grated fresh nutmeg
- salt
- fresh ground black pepper
- 3 garlic cloves, chopped
- 2 (850.48 g) can quartered water-packed artichoke hearts, drained
- 453.59 g fresh spinach, stems discarded, coarsely chopped
- 473.18 ml shredded gruyere cheese
- 4.92 ml sweet paprika
- 29.58 ml chopped fresh flat-leaf parsley
- 29.58-44.37 ml grated parmigiano-reggiano cheese
directions
- Preheat broiler to high.
- Add 1 tablespoon olive oil, 2 tablespoons butter, and bay leaf to a large skillet over medium heat.
- Add fish and shrimp to the skillet and cook for 2-3 minutes on each side, turning carefully with fish spatula.
- Remove the fish and shrimp to a plate; squeeze lemon juice on the cooked fish, and reserve.
- Add 2 tablespoons more butter to the skillet and the shallot; sauté shallot for 2 minutes, then add the flour and cook another minute.
- Whisk in the stock and thicken for a minute.
- Add the cream to the sauce and bring to a bubble; stir in the sherry, then season with nutmeg, salt, and pepper.
- 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.
- 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.
- 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.
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