Seafood Gratin


This was a really delicious dinner. Feel free to adapt the seafood to whatever is fresh at the fish market. Crab, lobster, and snapper would taste good in this gratin.

Seafood Gratin

Serves 2


2 Tbsp. butter

3 leeks, sliced

2 carrots, chopped

1 Tbsp. flour

¼ cup white wine

¼ cup clam juice

½ cup heavy cream

2 Tbsp. tarragon, chopped

8 shrimp, peeled, chopped

8 oz. cod, cut into 1-inch chunks

6 scallops, halved

¼ cup bread crumbs

2 Tbsp. parmesan cheese, shredded

Parsley, minced


Preheat oven to 375 degrees. Heat butter in saucepan over medium-low heat. Add leeks and carrots and cook until soft about 10 minutes. Add flour and mix well. Heat to medium-heat and add wine. Cook until most of wine has evaporated. Add clam juice and cream and bring a boil. Cook for 5 minutes. Add tarragon. Prepare two ramekins (2-cups each) with shrimp, cod and scallops. Add cream sauce and top with bread crumbs and parmesan cheese. Place dishes on baking sheet and into oven. Bakes for 15 minutes.

Inspired by Annie’s Eats


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