Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat a broiler to high.
Step 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. Add the fish and shrimp and cook for 2 to 3 minutes on each side, turning carefully with fish spatula. Remove the fish and shrimp to a plate, squeeze lemon juice on the cooked fish, and reserve. Add 2 tablespoons more butter to the pan and the shallot. Sauté the shallot for 2 minutes, then add the flour and cook another minute. Whisk in the stock and thicken for a minute. Add the cream to the sauce and bring to a bubble. Stir in the sherry, then season the sauce with nutmeg, salt, and pepper. 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.
Step 3
Heat a second skillet over medium-high heat. Add the remaining EVOO, the garlic, and drained artichokes. Fry for 2 minutes, then wilt in the spinach and season with salt and pepper to taste. Turn the pan off and reserve.
Step 4
Pour the seafood into a shallow casserole and top with the Gruyère cheese, paprika, parsley, and Parm. Brown the casserole and serve. Pile the spinach and artichokes alongside the seafood.
