Seafood Au Gratin With Sautéed Artichokes and Spinach

“Rachael Ray”

Ingredients Nutrition


  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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