Seafood Au Gratin With Sautéed Artichokes and Spinach |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Rachael Ray 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 |
Directions:
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; sauté 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.
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