Yield: 6 servings
Nutrition: 433 calories/12 carbs per serving
1 cup fish stock
1 cup heavy cream
1/2 cup plus 3 tbsp. white wine, divided
3 tbsp tomato puree (not paste or sauce)
1 lb small to medium raw shrimp, peeled and deveined
8-10 oz raw white fish, cut into 1-inch chunks
10-16 oz cooked lobster meat, cut into 1-inch chunks
5 tbsp unsalted butter, at room temperature, divided
1 tbsp all-purpose flour
1 tsp kosher salt
1/2 tsp pepper
2 cups thinly sliced leeks, white and green parts
1 cup peeled, shredded carrots
1/2 cup panko breadcrumbs
1/3 cup freshly grated parmesan cheese
1 tsp dried parsley
2 cloves garlic, minced
Combine the fish stock, cream, white wine, and tomato puree in a medium saucepan. Bring to a boil, lower the heat to simmer, and add the shrimp. Let cook 1-2 minutes until pink and opaque on both sides. Use a slotted spoon to remove the shrimp, placing the shrimp in a glass bowl. Add the fish to the liquid until just cooked through (3-4 minutes). Use a slotted spoon to remove the fish; add the fish to the shrimp. Add the cooked lobster to the shrimp and fish.
Continue to cook the sauce until reduced by half (approximately 12 minutes). Add the salt and pepper to the sauce. Then, combine 1 tablespoon of the butter in a small bowl with the flour and mash together with a fork. Whisk the butter and flour mixture into the sauce and continue to simmer, stirring constantly, until thickened (about 5 minutes). Set aside.
In a large saute pan melt 3 tablespoons of the butter over medium heat. Add the leeks and carrots and cook until softened. Add the remaining 3 tablespoons of wine and season lightly with salt and pepper. Cook for 5 minutes more.
Add the cream sauce and cooked vegetables to the bowl with the seafood and lift with a spatula to blend well. Divide the mixture between individual gratin dishes. If not baking right away, cover and refrigerate.
When ready to bake, preheat the oven to 375 F. Place the filled individual gratin dishes on a baking sheet. Melt the remaining 1 tablespoon of butter in a small bowl. Add the Panko, parmesan, parsley and garlic to the bowl and toss with a fork to combine. Sprinkle the mixture evenly over each filled dish. Bake 20 minutes, until the tops are browned and bubbling. Serve hot.
Adapted from Food Network, 2006, Barefoot Contessa at Home