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1
In a saucepan, combine stock, thyme and 1/2 the bay leaf. Bring to a boil then add celery, leek and onion. Reduce heat to medium and simmer for 5 mins, or until vegetables are tender. Strain stock into a clean saucepan and place vegetables in a bowl, discarding bay leaf.
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2
In a separate saucepan, combine milk with remaining bay leaf. Bring to a boil. Add cod and bring back to a boil. Set aside for 5 mins. Remove cod from milk with a slotted spoon and transfer to vegetable mixture. Discard bay leaf.
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3
Bring strained stock back to a boil and add shrimp. Cook for 1-2 mins, until pink. Remove from stock with a slotted spoon and transfer to vegetable mixture.
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4
Distribute vegetable, cod and shrimp mixture between 8 (10.5 oz) ramekins and top with tomatoes and parsley.
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5
Meanwhile, to make the bechamel sauce, melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 min. Stir in reserved milk and stock until smooth. Cook, stirring, until mixture boils and thickens. Simmer for 3 mins then stir in cream. Spoon into ramekins.
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6
Preheat oven to 350u00b0F. Cook potatoes in boiling water until tender. Drain and mash with egg yolks. Distribute between ramekins and sprinkle with cheese. Bake for 20-25 mins, until golden brown. Serve hot.
