1 cup seafood stock or clam juice

1 cup heavy cream

½ cup plus 3 tbsp dry white wine, such as Chardonnay or Chablis, divided

3 tbsp tomato puree

½ tsp saffron threads (optional)

8 oz raw shrimp, peeled, deveined, and cut in half crosswise

8 oz raw halibut or cod cut into 1-inch chunks

8 oz cooked lobster meat, cut into 1-inch chunks

7 tbsp unsalted butter, divided

1 tbsp all-purpose flour

Kosher salt

Freshly ground black pepper

3 cups julienned leeks, white and light green parts (2 large)

1 ½ cups julienned carrots (3 carrots)

1 cup panko bread crumbs) or ½ cup dried plain breadcrumbs

⅓ cup freshly grated Parmesan

2 tbsp minced fresh flat-leaf parsley

1 tbsp chopped fresh tarragon leaves

1 tbsp minced garlic (2 cloves)

Preheat the oven to 375° F. Place 4 individual gratin dishes on a sheet pan. Alternatively, you can bake this in a 13×9-inch baking dish to serve it family style.

Combine the stock, cream, ½ cup of the wine, tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp from a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.

Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and ½ teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.

Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.

Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they’re moistened.

Divide the seafood among the 4 gratin dishes or oven-safe shallow bowls. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

*adapted from https://www.smells-like-home.com/