Seafood Gratin

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I just wanted you to know that this recipe made Christmas even more special this year. My family really enjoyed this dish, everyone had seconds and thrids. We all enjoyed how flavorful and creamy this dish was, plus the saffron was a new flavor for us and we all agree that it made the dish extra special.

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This recipe is fantastic! My seafood Monger did not have any Halibut for New Year?s Eve, so I added an additional 8 0z. Lobster Tail and 8 0z of Bay Scallops. I decided to buy uncooked lobster tails and to clean and devein the shrimp myself. There were some comments about over-cooking the fish?since the final dish is cooked in the oven for twenty minutes; I only poached the fish in the initial stock as follows: 3 min. for the Lobster meat; 2 min. for the shrimp; and 1 min. for the scallops. Then I added all the shells to the stock and simmered covered for 20 min; strained the broth, and thickened by using traditional rue. Serve this dish with crusty garlic bread and with good Champagne . . . very rich and decadent! Thank you Ina!

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"Incredible" and "out of this world" were the comments this dish earned on Christmas. I made it as an appetizer - believe it or not - and used shrimp and lobster tail only. There were only 12 of us and I tripled the recipe. Despite several other appetizers, the entire dish was gone - people had triple servings! Tip: I used the shells of the shrimp to make my own shrimp broth (no salt added and salted the dish as needed. The dish was perfectly seasoned and the mild flavor of the shrimp broth was perfect for this recipe.
I don't usually review dishes I make but this deserved a rating!
Thank you, Ina.

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This dish was beautifully balanced. I did sub 1/2 lb. sea scallops, quarted for the halibut. It was devine! Peter, I can't figure out why your dish was so salty. Unless your homemade gray fish stock was salty and you used salted butter rather than unsalted, there would be no reason the dish would come out salty. Only three people out of 60 gave this recipe a below average rating, you are the only one who stated it was too salty. Perhaps you should use purchased stock as Ina did.

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I made this for Christmas dinner and everyone couldn't get enough. I wanted to try some non traditional recipes this year and this may become a new tradition. The sauce was extraordinary. The gratin was rich in flavor and and the leeks and carrots present a superb combo in white wine.

Christmas turned out to be a great gathering of family and friends around extemely great food. Thanks Ina!

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What a treat! I made this for our Christmas -Eve Dinner! It was worth the extra time this takes. I can not buy Halibut where we live, so I used 6 large Sea Scallops, that I quartered instead. I also can't buy cooked lobster, but Sam's club had beautiful 1 lb. frozen lobster taisl.Iremoved it from the shell, cut it into bite size pieces and I poached it in the sauce as called for with the shrimp and halibut. I use 2 c boxed seafood stock added the lobster and shrimp shells along with some leek,carrot, celery and fresh bay leaves and some white vermouth. I reduced it, strained it and then used it for the 1c of seafood stock called for. The sauce was awsome. I used Half&Half and not all the butter called for. It was so rich and creamy. This will become our annual Christmas or New Years dinner.

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As with most of Ina's recipes this one was also WAY TOO SALTY and we used less than she called for. We added 1 LB of scallops to the recipe and didn't use the saffron. I also made a double batch like she did on her show so having $75.00 of seafood seemd like enough of an investment without adding in the saffron. Another annoying thing that happens on many shows is having a discrepancy between the show recipe and the one on-line. On the show, she puts the casserole in the fridge and states she'll heat it up later for 20 minutes(she also made a double batch like I did. It actualy took 35-40 minutes, throwing off the timing for dinner. I'm curious about her stock recipe. The one on the show was quite red. Mine I made was grayish.
I consider myself a very good cook and have made much better dinners for much less money than this one.

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Girl, Girl, Girl, that Seafood Gratin was out of this world. I was unable to find the saffron, cod and halibut in my area but it was great anyway. My family really enjoyed it. The only complaint, they wanted rice.

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i actually wowed my mom (the harshest critic with this dish. it definitely took a lot of prep work but in the end was a smashing hit. i doubled the recipe for a party of 7. i would recommend serving it with rice. i substituted cod for the halibut and added a half pound of scallops. i'll definitely make this again. next time i'll try adding some crab meat. thank you ina!

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What can I say? It was fabulous!!! I agree that FRESH tarragon and FEASH parsley are 'musts' in this recipe and also don't exclude the saffron which is essential.
I made it for my son (adult, foodie for a late Christmas Day lunch and he loved it, too. He said it was a wonderful cold weather seafood dish.

I'll be doing this again...and again....and
Thank you, Ina!!!