why make this recipe
Stuffed Seafood Soup Bread Bowl is a delightful dish that combines comfort food with a fun presentation. It not only warms you up on chilly days but also satisfies your seafood cravings. The crispy bread bowl adds a unique twist to traditional soup, making it perfect for entertaining or a cozy family dinner. Plus, it’s a great way to enjoy fresh seafood in a creamy, flavorful broth.
how to make Stuffed Seafood Soup Bread Bowl
Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups seafood stock
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound lump crab meat
- 1/2 pound scallops, cleaned and patted dry
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 4 large crusty bread rolls (sourdough or artisan rolls work best)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
Directions:
Prepare the bread bowls: Preheat your oven to 375°F (190°C). Slice the tops off the bread rolls and carefully hollow out the insides, leaving a thick border. Brush the insides and outsides of the bread with olive oil and sprinkle with garlic powder. Place the hollowed-out rolls on a baking sheet and bake for 10–12 minutes, or until crispy and golden brown.
Make the soup base: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened. Stir in the flour and cook for another minute to form a roux.
Add liquids and seasonings: Slowly whisk in the seafood stock, heavy cream, and white wine. Bring to a simmer and cook for 5 minutes until the mixture thickens slightly. Stir in Old Bay seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper to taste.
Cook the seafood: Add the shrimp, crab meat, and scallops to the soup. Cook for 4-5 minutes until the seafood is just cooked through and tender. Stir in the fresh parsley.
Assemble the bread bowls: Ladle the seafood soup into the prepared bread bowls. Top with extra parsley for garnish.
how to serve Stuffed Seafood Soup Bread Bowl
Serve the stuffed seafood soup bowls hot right after preparing them. You can add extra fresh parsley on top for color and flavor. Pair it with a crisp salad or simple side for a complete meal. Enjoy dipping pieces of the bread into the delicious soup as you eat.
how to store Stuffed Seafood Soup Bread Bowl
If you have any leftovers, store the soup separately from the bread bowls. Place the soup in an airtight container and keep it in the refrigerator for up to 3 days. The bread bowls are best eaten fresh but can be stored in a paper bag to maintain some crispness. To reheat the soup, gently warm it on the stove or in the microwave.
tips to make Stuffed Seafood Soup Bread Bowl
- Use fresh seafood for the best flavor. If you can, buy it from a local market or fishmonger.
- Feel free to adjust the seasonings according to your taste. If you like it spicy, add more cayenne pepper.
- For a creamier soup, you can add more heavy cream or reduce the seafood stock.
- Don’t skip the garlic powder on the bread! It adds a nice flavor that complements the soup.
variation
If you’re looking for some variations, try adding other seafood like mussels or clams. You can also switch the heavy cream for coconut milk for a lighter, dairy-free option.
FAQs
Can I use frozen seafood for this recipe?
Yes, frozen seafood works well. Just be sure to thaw and drain it properly before adding it to the soup.
What type of bread is best for the bread bowl?
Sourdough or artisan rolls are the best choices since they are sturdy enough to hold the soup without getting soggy.
Can I make the soup ahead of time?
Yes, you can prepare the soup a day in advance. Just reheat it when you’re ready to serve, and then fill the bread bowls just before serving for the best texture.
Stuffed Seafood Soup Bread Bowl
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups seafood stock
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound lump crab meat
- 1/2 pound scallops, cleaned and patted dry
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
Bread Bowls
- 4 large crusty bread rolls (sourdough or artisan rolls work best)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
Instructions
Preparation of Bread Bowls
- Preheat your oven to 375°F (190°C). Slice the tops off the bread rolls and carefully hollow out the insides, leaving a thick border.
- Brush the insides and outsides of the bread with olive oil and sprinkle with garlic powder.
- Place the hollowed-out rolls on a baking sheet and bake for 10–12 minutes, or until crispy and golden brown.
Making the Soup Base
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
- Stir in the flour and cook for another minute to form a roux.
Adding Liquids and Seasonings
- Slowly whisk in the seafood stock, heavy cream, and white wine. Bring to a simmer and cook for 5 minutes until the mixture thickens slightly.
- Stir in Old Bay seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper to taste.
Cooking the Seafood
- Add the shrimp, crab meat, and scallops to the soup. Cook for 4-5 minutes until the seafood is just cooked through and tender.
- Stir in the fresh parsley.
Assembling the Bread Bowls
- Ladle the seafood soup into the prepared bread bowls.
- Top with extra parsley for garnish.