Seafood au Gratin with Sauteed Artichokes and Spinach

• 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 Gruyere cheese
• 1 teaspoon sweet paprika
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 to 3 tablespoons grated Parmigiano-Reggiano or Parmesan cheese

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

extravirgin olive oil, butter, bay leaf, cod, shrimp, lemon, shallot, flour, chicken, heavy cream, sherry, nutmeg, salt, garlic, water, gruyere cheese, sweet paprika, flatleaf, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/seafood-au-gratin-with-sauteed-artichokes-and-spinach-374796 (may not work)