Ingredients

4 servings

　　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

　　

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.

　　Rachael Ray's 30-Minute Get Real Meals