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.