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1
Preheat a broiler to high.
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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.
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3
Add the fish and shrimp and cook for 2 to 3 minutes on each side, turning carefully with fish spatula.
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4
Remove the fish and shrimp to a plate, squeeze lemon juice on the cooked fish, and reserve.
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5
Add 2 tablespoons more butter to the pan and the shallot.
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6
Saute the shallot for 2 minutes, then add the flour and cook another minute.
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7
Whisk in the stock and thicken for a minute.
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8
Add the cream to the sauce and bring to a bubble.
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9
Stir in the sherry, then season the sauce with nutmeg, salt, and pepper.
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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.
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11
Heat a second skillet over medium-high heat.
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12
Add the remaining EVOO, the garlic, and drained artichokes.
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13
Fry for 2 minutes, then wilt in the spinach and season with salt and pepper to taste.
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14
Turn the pan off and reserve.
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15
Pour the seafood into a shallow casserole and top with the Gruyere cheese, paprika, parsley, and Parm.
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16
Brown the casserole and serve.
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17
Pile the spinach and artichokes alongside the seafood.
