Seafood Au Gratin With Sautéed Artichokes And Spinach Recipe

Name: Seafood Au Gratin With Sautéed Artichokes And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 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.

1240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, plus, 1 tablespoon extra virgin olive oil, 4 tablespoons butter, 1 bay leaf, and more.

Yes, Seafood Au Gratin With Sautéed Artichokes And Spinach falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Au Gratin With Sautéed Artichokes And Spinach

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