Step 1

Preheat oven to 400º Fahrenheit. In a large, heavy saucepan, stir together dry white wine, water, bay leaves, and 1/2 teaspoon Old Bay. Bring poaching mixture to a simmer over medium high heat. Turn heat to low, and simmer, uncovered for about 3 minutes.

Step 2

Add shrimp to the poaching mixture. Simmer shrimp until barely opaque, then remove to a bowl using a slotted spoon. Repeat for the cod. Reserve shrimp and cod for later.

Step 3

Simmer the poaching mixture over medium high heat until reduced to about 1 cup of liquid. Remove from heat, strain, and reserve for later.

Step 4

Meanwhile, melt two tablespoons butter in a large heavy saucepan or Dutch oven over medium-high heat. When butter stops foaming, add leeks and celery. Sprinkle lightly with sea salt. Cook leeks and celery, stirring occasionally, until edges begin to brown and vegetables are soft. Remove from heat.

Step 5

Layer vegetables and seafood in a casserole dish. I used a handmade artisan dish, but any casserole that holds 7-8 cups should work. An 8" square baking dish should work as well.

Step 6

Over medium heat, melt remaining tablespoon of butter in the same saucepan or Dutch oven used to cook the vegetables, without cleaning. Stir in the xanthan gum.

Step 7

After xanthan gum is coated with butter, slowly stir in the reduced and strained poaching liquid. Bring liquid to a simmer, scraping up any browned bits in the pan.

Step 8

When mixture has started to thicken, stir in the heavy whipping cream. Bring to a simmer and cook, stirring frequently, until mixture has a gravy-like texture. Taste and add salt (I used 1/4 teaspoon) if desired. Pour mixture over the seafood and vegetables in the casserole dish.

Step 9

Place almond flour, parmesan cheese, 2 teaspoons Old Bay, and 1 tablespoon butter in a food processor. Pulse until completely blended. Sprinkle mixture on top of the casserole. Bake for about 20 minutes, or until top is crisp and brown.

Step 10

If desired, sprinkle chopped parsley on to garnish before serving.