Dive into the ultimate comfort dish with this Stuffed Seafood Soup Bread Bowl. Creamy, savory, and served in a crusty bread bowl for a perfect meal.

Introduction

Imagine the rich, velvety flavors of a seafood soup brimming with shrimp, crab, and scallops, all nestled inside a crusty bread bowl. This Stuffed Seafood Soup Bread Bowl is a restaurant-quality dish you can make right in your kitchen.

Perfect for a cozy evening or an impressive meal for guests, this recipe combines the best of comfort food with the elegance of seafood. The bread bowl not only adds a rustic charm but also soaks up the creamy soup, making every bite a flavor-packed delight.

Ingredients

For the Soup:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups seafood stock (or chicken stock)
• 1 cup heavy cream
• 1/2 cup dry white wine (optional)
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound lump crab meat
• 1/2 pound scallops, cleaned and patted dry
• 1 cup diced potatoes
• 1/2 cup chopped celery
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

For the Bread Bowls:

• 4 large round sourdough bread loaves
• Olive oil for brushing

Directions

1. Prepare the Bread Bowls:

1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bread loaves and hollow out the centers, leaving about 1-inch thick walls.
3. Brush the inside and outside with olive oil.
4. Place on a baking sheet and bake for 10 minutes until lightly crispy.

2. Make the Soup Base:

1. In a large pot, heat butter and olive oil over medium heat.
2. Sauté onion and celery until softened, about 5 minutes.
3. Stir in garlic and cook for another minute.
4. Sprinkle flour over the mixture and cook for 2 minutes, stirring constantly.

3. Add Liquids and Simmer:

1. Gradually whisk in the seafood stock, ensuring no lumps.
2. Stir in heavy cream and white wine (if using).
3. Add diced potatoes, paprika, salt, and pepper.
4. Simmer until potatoes are tender, about 15 minutes.

4. Cook the Seafood:

1. Add shrimp, crab meat, and scallops to the soup.
2. Simmer for 5-7 minutes until the seafood is cooked through.

5. Assemble the Bread Bowls:

1. Ladle the hot soup into the prepared bread bowls.
2. Garnish with fresh parsley and serve immediately.

How to Prepare

1. Use Fresh Seafood: Fresh shrimp, crab, and scallops make all the difference in flavor.
2. Customize Your Protein: Add or substitute clams, mussels, or fish for variety.
3. Prevent Soggy Bread: Brush bread bowls with oil and bake to create a barrier for the soup.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Servings

Serves 4.

FAQs

1. Can I make this soup ahead of time?
Yes! Prepare the soup in advance and reheat gently on the stove before serving. Toast the bread bowls just before use.

2. Can I freeze the soup?
The soup can be frozen, but avoid adding seafood before freezing. Add fresh seafood when reheating for the best texture.

3. Can I use store-bought bread bowls?
Absolutely! Pre-made bread bowls save time and are just as delicious.

4. What if I don’t have seafood stock?
Chicken stock works as a substitute, but adding a splash of clam juice enhances the seafood flavor.

5. Can I make this dairy-free?
Substitute heavy cream with coconut cream or a plant-based alternative for a dairy-free version.

Conclusion

Stuffed Seafood Soup Bread Bowls are the epitome of indulgence, combining creamy soup with the rustic charm of crusty bread. Whether you’re hosting a dinner party or enjoying a quiet night in, this recipe is a guaranteed hit.

Packed with tender seafood and hearty potatoes, the soup is rich yet balanced, while the bread bowl adds a fun, edible touch. Give this recipe a try and transform your meal into an unforgettable culinary experience!