Seafood au Gratin with Sautéed Artichokes and Spinach

Name: Seafood au Gratin with Sautéed Artichokes and Spinach
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 Gruyère cheese; 1 teaspoon sweet paprika; 2 tablespoons chopped fresh flat-leaf parsley; 2 to 3 tablespoons grated Parmigiano-Reggiano or Parmesan cheese

December 9, 2011

Recipe notes