Seafood au Gratin with Sauteed Artichokes and Spina

Name: Seafood au Gratin with Sauteed Artichokes and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 1 tablespoon extra-virgin olive oil (EVOO); 4 tablespoons butter; 1 bay leaf, fresh or dried; 1 1/2 pounds cod, cut into chunks; 1 pound large raw shrimp, peeled, deveined, and tails removed, coarsely chopped; 1 lemon; 1 large shallot, finely chopped; 2 tablespoons flour; 1/2 cup chicken stock or broth; 1 cup heavy cream; 3 tablespoons dry sherry; 1/4 teaspoon grated nutmeg; Salt and freshly ground black pepper; 3 garlic cloves, chopped; 2 cans (15 ounces each) quartered artichoke hearts in water, drained; 1 pound triple-washed spinach, stems discarded, coarsely chopped; 2 cups (8 ounces) shredded Gruyere cheese; 1 teaspoon sweet paprika; 2 tablespoons chopped fresh flat-leaf parsley; 2 to 3 tablespoons grated Parmigiano-Reggiano or Parmesan cheese

Servings: persons

1/4 cup plus 1 tablespoon extra-virgin olive oil (EVOO)
4 tablespoons butter
1 bay leaf, fresh or dried
1 1/2 pounds cod, cut into chunks
1 pound large raw shrimp, peeled, deveined, and tails removed, coarsely chopped
1 lemon
1 large shallot, finely chopped
2 tablespoons flour
1/2 cup chicken stock or broth
1 cup heavy cream
3 tablespoons dry sherry
1/4 teaspoon grated nutmeg
Salt and freshly ground black pepper
3 garlic cloves, chopped
2 cans (15 ounces each) quartered artichoke hearts in water, drained
1 pound triple-washed spinach, stems discarded, coarsely chopped
2 cups (8 ounces) shredded Gruyere cheese
1 teaspoon sweet paprika
2 tablespoons chopped fresh flat-leaf parsley
2 to 3 tablespoons grated Parmigiano-Reggiano or Parmesan cheese

1
Preheat a broiler to high.
2
To a large skillet over medium heat add 1 tablespoon of the EVOO (once around the pan), 2 tablespoons of the butter, and the bay leaf.
3
Add the fish and shrimp and cook for 2 to 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 pan and the shallot.
6
Saute the shallot for 2 minutes, then add the flour and cook another minute.
7
Whisk in the stock and thicken for a minute.
8
Add the cream to the sauce and bring to a bubble.
9
Stir in the sherry, then season the sauce with nutmeg, salt, and pepper.
10
Slide the seafood back into the pan and cook together over medium-low heat to reduce the sauce and finish cooking the seafood, 5 to 6 minutes.
11
Heat a second skillet over medium-high heat.
12
Add the remaining EVOO, the garlic, and drained artichokes.
13
Fry for 2 minutes, then wilt in the spinach and season with salt and pepper to taste.
14
Turn the pan off and reserve.
15
Pour the seafood into a shallow casserole and top with the Gruyere cheese, paprika, parsley, and Parm.
16
Brown the casserole and serve.
17
Pile the spinach and artichokes alongside the seafood.

1221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1/4 cup plus 1 tablespoon extra-virgin olive oil (EVOO), 4 tablespoons butter, 1 bay leaf, fresh or dried, 1 1/2 pounds cod, cut into chunks, and more.

Yes, Seafood au Gratin with Sauteed 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.

That's it — enjoy your meal!

Seafood au Gratin with Sauteed Artichokes and Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions