Seafood Au Gratin With Sautéed Artichokes And Spinach

1. 1

   Preheat broiler to high.

2. 2

   Add 1 tablespoon olive oil, 2 tablespoons butter, and bay leaf to a large skillet over medium heat.

3. 3

   Add fish and shrimp to the skillet and cook for 2-3 minutes on each side, turning carefully with fish spatula.

4. 4

   Remove the fish and shrimp to a plate; squeeze lemon juice on the cooked fish, and reserve.

5. 5

   Add 2 tablespoons more butter to the skillet and the shallot; saute shallot for 2 minutes, then add the flour and cook another minute.

6. 6

   Whisk in the stock and thicken for a minute.

7. 7

   Add the cream to the sauce and bring to a bubble; stir in the sherry, then season with nutmeg, salt, and pepper.

8. 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. 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. 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.

* Per serving · 4 servings · Values may vary.