Seafood Gratin

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I made this dish last weekend. I followed Ina's directions to a tee (used store-bought seafood stock and didn't change a thing. This is absolutely devine...and the sauce is to die for! Definately another one of Ina's many 5+ star recipe's.
(I did not have any individual Gratin dishes and had been wanting some because they are so elegant, so I went out and bought 4 of them for this dish and will be making many more recipes in them. They are well worth what you spend if you like to entertain.
I will definately be making this again...going to try it with clam juice next.

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Ina is my favorite cook on the Food Network so I expected this to be great and it was all that and more! This is definitely up to a gourmet meal for entertaining; does take a while to prep but if you get everything chopped and together ahead it's not that time consuming and what makes this great thing for entertaining is that you can do ahead then just add the crumb topping right before baking. Wanted to make this for Christmas Eve dinner, but had to postpone til tonight; both my husband and I really thought this was so special. Followed exactly, used Ina's Seafood Stock Recipe,(not that much trouble and makes lots so the extra will be in the freezer for next time - I plan to make this for my next company meal - it's a no-fail, doesn't matter what combination of seafood used (I used shrimp, mahi and scallops, the sauce and crumb topping assures this will be really delicious (loved the crunchy veggies, too!

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This was the perfect dish for my Girl's Holiday Party. The sauce is so rich and flavorful that I felt less expensive seafood would not cheapen the dish. Instead of lobster and halibut I used cod and scallops (spent the extra $$ on champagne!. Was able to make ahead and just added breadcrumbs prior to baking. Perfection! Served with brussels sprouts and wild rice. All were in awe of my culinary skills. With the "make-ahead" I had time to enjoy my guests...and the champagne.

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excellent. i made for christmas eve and again on christmas day for a different group! i used half pound each of shrimp, scallops, halibut and lobster. left out saffron (didn't have any. i found it salty, so day two i left salt out. beautiful presentation. and delicious. great with rice pilaf for leftovers! will make again and again.

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An excellent recipe....thought I had lost it, but had given it to my daughter-in-law and she still had it available. I had served it to her when she was visiting and loved it too....great great recipe and glad I now again have it...My changes due to limited pantry...clam juice, reisling wine, tomato paste, talapia..I think this would be good with any combination..

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This is one of my all-time favorite Ina recipes!! It's a little pricy to make but lots of times I leave out the lobster if scallops are less costly. I always add shrimp. For the stock, I try to stock-pile shrimp shells in the freezer and then make stock from them and add some clam juice since I can't find a place that sells the stock.

I mix the veggies in the liquid before pouring over the seafood, as someone else suggested. This is always an impressive dish to serve to guests.

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First time that I didn't like a receipe from Ina, you better eat lobster with butter than put it in a dish like that.

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this is a 10 star receipe. i made for chritmas dinner and then two other times since then. my guests for every party were totally blown away. my friends and family prefer shellfish so i added more shrimp and lobster. very rich and flavorful dish. it is worth the time, effort and money. you will be a rock star in the kitchen

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Every single recipe I've prepared from the Barefoot Contessa has been superb.
I used scallops in this instead of shrimp (allergy which added a touch of sweetness but did not detract from the recipe's taste blending at all. A fantastic, rich dish which was enjoyed by all.

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I think this would be great on pasta without the breadcrumbs. The saffron is strong so if you don't like saffron, you will not like this dish. It was very tasty with a salad and crusty bread. I think it was a bit too salty so, next time, I may reduce the salt level on the dish.