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Seafood Gratin Recipe

Seafood Gratin

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Average Rating:

Total Reviews: 104

Showing 71-80 of 104

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  • on January 11, 2009

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    I served this dish for my Christmas dinner of 10 guests. I doubled the recipe and i added scallops in addition to the lobster, shrimp and halibut. I served it along side a petite fillet. I was able to do all the prep on Christmas morning, then baked it right before dinner. EVERYONE asked for the recipe. It was a HUGE hit.

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  • on January 03, 2009

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    I skipped the saffron as I didn't have any available, but it didn't affect the reaction from my family to this fabulously easy, elegant and delicious dish! Kudos to the contessa.

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  • on January 02, 2009

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    I have greatly simplified this recipe by using one pot, sauteeing veggies first, layer in casserole, then add seafood, etc. Leeks are magical; use fewer carrots. Saffron & tomato puree are optional. I used haddock, scallops, shrimp and lobster - these are not optional. Now a family favorite for special occasion. Travels well, holds nicely to be baked later. Win/Win.

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  • on January 02, 2009

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    Did I do something wrong? After spending a fortune on lobster tails,
    I found that the lobster, shrimp and scallops were very chewey and
    overdone. I followed the recipe exactly, but I don't think the seafod should
    have been cooked first and then again in the oven.
    Did anyone else find that?

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  • on January 02, 2009

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    Ina when I saw this recipe I knew it would be good! So I tried it out on Christmas day as the centerpiece for my appetizer buffet, I made 4x's your original recipe for a party of 16 - It was wonderful!!!!!!! Everyone loved it, a little time consuming to make, but enjoyed every minute preparing it just waiting for that tasteful reward. Will make it again and again, great blend of flavor for any fish or seafood lover. Sincerely, Sharon - Russell, MA
    Looking forward to your new book - Happy Holidays to you!

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  • on January 01, 2009

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    A wonderful New Year's Eve treat! This will definitely be one of our "do again" dishes.

    I made the following revisions, with great results. First, I used sea scallops (no haddock to be found. Second, I grilled the seafood (lobster, scallops, shrimp rather than cooking them in the sauce. This added a terrific grilled flavor to the dish. Lastly, I served this over saffron rice (molded with a ramekin.

    As always. homemade stock makes a huge difference, so take the extra 30 minutes to prepare this ahead of time. With this recipe, you can simply use the shrimp shells along with the usual celery/onion/carrot/peppercorn mix.

    Enjoy!

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  • on December 31, 2008

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    Made this for Christmas Eve, Perfect. I was able to make it early in the day, and when we came home from Church put it in the oven. It did take more than 20 minutes to prepare. I doubled the recipe, would not double the bread crumb topping in the future. I made my own stock using the lobster tail shells(raw and shrimp shells. Also not a fan of halibut so used sea scallops cut in half. I poached the raw lobster tail in the stock/cream the same as the rest of the seafood. This is our new Christmas Eve dinner it was restaurant quality and it can be made ahead. Thank you Ina!

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  • on December 30, 2008

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    I made this for Christmas and it was a huge success. My entire family absolutely loved it... : Thank you for another wonderful recipe!!!

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  • on December 29, 2008

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    I made this for a holiday lunch with 2 girlfriends and it was fantatic. Clam juice is very salty, so I bought Seafood Stock in a box and doctored it. The day before the lunch I put the seafood stock in a 3 quart sauce pan and added the shells from the shrimp and the cooked lobster shells and simmered on low for 1 hour. I strained the stock through cheesecloth and refrigerated it for the next day. This gave the seafood stock in a box a fresh homemade flavor. And, I only needed 1 cup for the receipe and have frozen the rest for another seafood dish. Lobster is expensive, especially cooked and shelled, however my local grocery store steamed the lobster for me so I only had to shell it at home. Much easier. I have found that doing as much prep-work as possible the night before makes this, or any receipe, go easier. I prepped my vegetables, made my topping, and chopped all my herbs the night before, covered with plastic wrap, and refrigerated them. I just took everything out at least 1 hour before beginning the receipe to bring them to room temp. My friends were very impressed with the dish and complimented me on being such an accomplished cook. I said " I owe it all to Ina and the Food Network". I will definately make this again for a special occassion.

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  • on December 29, 2008

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    I cannot begin to say how disappointed I was with this dish. The ingredients were expensive, instead of lobster I used Alaskan King Crab. I used fresh dolphin for the fish, when cooked in the broth became grey.
    I was disppointed that the receipe and the video were different. I opted for the video. I used clam broth and the cream, not the saffaron. The leeks did nothing for the taste.
    Matter of fact, only the crab and some leftover shrimp cooked in Old Bay had any taste.
    We ate some for Christmas dinner (how sad huh? and had the leftovers 2 days later. I was hoping that the flavors would get better after sitting, but no, still tasted like nothing :(
    Not a keeper for me.....and I so like Ina too.

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