Here’s a rich, indulgent, Creamy Stuffed Seafood Soup in a Bread Bowl — a restaurant-style comfort dish loaded with seafood, vegetables, and creamy goodness, all served inside a crusty, hollowed-out bread bowl. It’s a showstopper!
🥣 Creamy Stuffed Seafood Soup in Bread Bowl
🍽️ Servings: 4
⏱️ Time: 50–60 minutes
🦐🦀🦑 Seafood Options (mix and match):
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1/2 lb shrimp, peeled and deveined
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1/2 lb lump crab meat
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1/2 lb scallops or small chunks of white fish (like cod or haddock)
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Optional: 1/2 cup clams or mussels (shelled)
🍲 Soup Base Ingredients:
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4 tbsp butter
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 stalk celery, finely chopped
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1 small carrot, diced
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1/4 cup all-purpose flour (for thickening)
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1/2 cup dry white wine (optional)
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2 cups seafood stock (or chicken stock)
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1 cup heavy cream
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1 cup whole milk (or half-and-half for a lighter version)
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1/4 cup grated Parmesan (optional, adds umami)
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1 tsp Old Bay seasoning or Cajun seasoning
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Salt and black pepper to taste
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A pinch of paprika or cayenne for warmth
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1 tbsp fresh parsley, chopped
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Juice of 1/2 lemon (brightens the flavors)
🍞 Bread Bowls:
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4 small round sourdough boules or other crusty artisan rolls
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Cut tops off and hollow out the insides, leaving about 1-inch thick walls
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Toast the bowls in the oven (350°F / 175°C for 8–10 min) to keep them sturdy
👨🍳 Instructions:
1. Cook Seafood:
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Lightly sauté shrimp, scallops, and fish in a bit of butter or olive oil until just cooked. Set aside.
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If using crab meat or clams, keep them reserved for later (they don’t need much cooking).
2. Make the Soup Base:
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In a large pot, melt butter. Add onion, celery, carrot, and garlic. Sauté until softened (~5–7 min).
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Stir in flour and cook 1–2 minutes to form a roux.
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Deglaze with white wine (if using), then slowly stir in seafood stock while whisking.
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Bring to a gentle simmer. Add milk, cream, seasonings, and Parmesan if using.
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Simmer uncovered for ~15 minutes, stirring often.
3. Add Seafood & Finish:
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Gently fold in the cooked shrimp, scallops, fish, crab, and/or clams.
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Add lemon juice, fresh parsley, and adjust salt/pepper to taste.
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Simmer for another 5 minutes on low heat (do not boil once cream is added).
4. Assemble in Bread Bowls:
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Spoon the hot seafood soup into toasted bread bowls.
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Garnish with extra parsley, paprika, or a drizzle of cream on top.
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Serve immediately with the “lid” of the bread bowl on the side for dipping.
🥂 Optional Garnishes:
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Crumbled bacon
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Chopped chives
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A few drops of truffle oil
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More grated Parmesan
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A swirl of hot sauce or garlic butter