Description
Indulge in the ultimate comfort food with this Stuffed Seafood Soup Bread Bowl recipe. A creamy and flavorful seafood soup loaded with shrimp, scallops, and crab meat, served in a freshly baked sourdough bread bowl. It’s a hearty and satisfying dish that will warm you from the inside out.
Ingredients
Scale
Bread Bowls:
- 4 small round sourdough bread loaves
- Butter for brushing bread bowls
Seafood Soup:
- 1 tablespoon olive oil
- ½ small onion (diced)
- 2 cloves garlic (minced)
- 1 stalk celery (diced)
- 1 small carrot (diced)
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 4 cups seafood stock or fish broth
- ½ cup heavy cream
- ½ cup white wine (optional)
- ½ teaspoon Old Bay seasoning
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- 8 ounces shrimp (peeled, deveined, and chopped)
- 8 ounces bay scallops
- 4 ounces lump crab meat
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Instructions
- Preheat the oven: Heat the oven to 375°F.
- Prepare the bread bowls: Slice the tops off the sourdough loaves and hollow out the centers to create bread bowls. Brush with butter and bake until slightly crisp.
- Sauté vegetables: In a pot, sauté onion, garlic, celery, and carrot. Add tomato paste and flour, then pour in wine and seafood stock.
- Add seasonings and seafood: Stir in cream, Old Bay, paprika, cayenne, salt, and pepper. Cook shrimp and scallops until opaque, then fold in crab meat and parsley.
- Fill bread bowls: Ladle the hot seafood soup into each bread bowl and serve garnished with parsley or lemon.
Notes
- Customize with your favorite seafood choices like mussels or clams.
- To make it dairy-free, use coconut milk instead of cream.
- For extra richness, add a tablespoon of butter before serving.
Nutrition
- Serving Size: 1 filled bread bowl
- Calories: 510
- Sugar: 4g
- Sodium: 980mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 145mg
