1/4 C. extra-virgin olive oil, plus

1 T. extra-virgin olive oil

4 T. 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 T. flour

1/2 C. chicken stock

1 C. heavy cream

3 T. dry sherry

1/4 tsp. 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 C. shredded gruyere cheese

1 tsp. sweet paprika

2 T. chopped fresh flat-leaf parsley

2-3 T. grated parmigiano-reggiano cheese

 

Preheat broiler to high. Add 1 T. olive oil, 2 T. butter, and bay leaf to a large skillet over medium heat. Add fish and shrimp to the skillet and cook for 2-3 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 T. more butter to the skillet and the shallot; sauté 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 with nutmeg, salt, and pepper. 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. 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. 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.