Creamy Seafood Gratin with Shrimp and Spinach
- 700 g/1 lb 9 oz cod fillet
- 300 ml/1¼ cups fish broth
- 240 ml/1 cup white wine
- 240 ml/1 cup heavy cream
- 50 g/3 tbsp finely chopped yellow onion
- 20 g/1½ tbsp butter
- 10 g/1 tsp cornstarch
- 150 g/1 cup sliced leeks
- 30 g/1 oz/2 cups loosely packed fresh baby spinach
- 100 g/3½ oz shrimp, peeled and deveined with tails on
- 5 ml/1 tsp grated lemon zest
- Salt and freshly ground black pepper to taste
- 30-45 ml/2-3 tbsp rapeseed oil for frying
1. Preheat the oven to 350°F/175°C.
2. Peel and devein the shrimp, leaving the tails on. Rinse under cold water and pat dry.
3. Heat the rapeseed oil in a large skillet over medium heat. Add the shrimp and cook until pink, 2-3 minutes per side. Remove and set aside.
4. Add more oil to the skillet if needed. Sauté the onion until soft, then add the butter and melt.
5. Pour in the wine and scrape up any browned bits. Simmer until nearly all liquid is reduced, about 2 minutes.
6. Stir in the fish broth, heavy cream, and cornstarch. Whisk until smooth and bring to a gentle simmer. Cook for 2-3 minutes until thickened. Season with salt and pepper.
7. In a large bowl, mix the cooked shrimp, fish, and spinach. Pour the warm sauce over top and stir to coat evenly.
8. Transfer the seafood mixture to a baking dish. Sprinkle with lemon zest and black pepper.
9. Bake for 20-25 minutes until golden and bubbling. Let rest a few minutes before serving. Use caution when handling the hot baking dish to avoid burns.
- skillet
- oven
- baking dish
- whisk
- paper towels
- cutting board
- knife
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