Stuffed Seafood Soup Bread Bowl

by

Stuffed Seafood Soup in a Bread Bowl is the ultimate comfort food. Combining the creamy richness of a seafood chowder with the satisfying crusty bread bowl, this dish is perfect for a cozy dinner or a special occasion. Here’s how to create this indulgent and hearty meal at home.

Ingredients

For the Seafood Soup:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 1 medium carrot, diced
  • 2 tablespoons all-purpose flour
  • 4 cups seafood stock or chicken broth
  • 1 cup heavy cream
  • ½ cup dry white wine (optional)
  • 1 pound mixed seafood (shrimp, scallops, clams, and/or crab meat)
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped

For the Bread Bowls:

  • 4 large sourdough or crusty bread rolls
  • Olive oil or melted butter (for brushing)

Optional Garnishes:

  • Grated Parmesan cheese
  • Chopped chives
  • Extra parsley

Preparation Time

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

Instructions

Step 1: Prepare the Bread Bowls

  1. Preheat your oven to 350°F (175°C).
  2. Slice off the tops of the bread rolls and hollow out the inside, leaving about ½ inch of bread as a shell. Save the removed bread for dipping or another use.
  3. Brush the inside and outside of the bread bowls with olive oil or melted butter.
  4. Place the bread bowls on a baking sheet and bake for 10-15 minutes, or until slightly crisp. Set aside.

Step 2: Cook the Vegetables

  1. Heat butter and olive oil in a large pot over medium heat.
  2. Add the onion, garlic, celery, and carrot. Cook for 5-7 minutes, or until softened and fragrant.

Step 3: Create the Soup Base

  1. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
  2. Gradually add the seafood stock, stirring constantly to avoid lumps. Bring to a simmer.
  3. Add the heavy cream and white wine (if using). Simmer for 5-7 minutes, or until slightly thickened.

Step 4: Add the Seafood

  1. Add the mixed seafood to the pot and season with Old Bay, smoked paprika, salt, and pepper.
  2. Simmer for 5-7 minutes, or until the seafood is cooked through and tender. Be careful not to overcook.
  3. Stir in fresh parsley.

Step 5: Assemble the Bread Bowls

  1. Ladle the hot seafood soup into the prepared bread bowls.
  2. Garnish with grated Parmesan cheese, chopped chives, or additional parsley, if desired.
  3. Serve immediately with the bread tops on the side.

Tips for the Best Seafood Soup Bread Bowl

  1. Fresh Seafood: Use the freshest seafood you can find for the best flavor and texture.
  2. Thicker Soup: If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during Step 4.
  3. Customizable Seafood: Choose your favorite seafood combination based on availability or personal preference.
  4. Bread Options: If sourdough isn’t available, try other crusty bread varieties like French bread or ciabatta.
  5. Make Ahead: The soup can be made a day in advance and reheated before serving. Bake the bread bowls fresh for the best texture.

Nutritional Information

Per Serving (1 bread bowl with soup):

  • Calories: 550
  • Fat: 25g
  • Saturated Fat: 12g
  • Cholesterol: 130mg
  • Sodium: 850mg
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 28g

Why You’ll Love This Recipe

  • Indulgent Comfort Food: The creamy seafood soup paired with the warm, crusty bread bowl is a match made in heaven.
  • Customizable: You can adjust the seafood and seasoning to your liking.
  • Impressive Presentation: Perfect for entertaining guests or elevating a family dinner.
  • One-Dish Meal: No need for extra sides—the bread bowl is part of the meal!

Variations

  1. Spicy Kick: Add a pinch of cayenne pepper or a splash of hot sauce for heat.
  2. Lighter Option: Use half-and-half instead of heavy cream and serve the soup in regular bowls with bread on the side.
  3. Vegetable Additions: Add diced potatoes, corn, or mushrooms for extra texture and flavor.
  4. Gluten-Free: Serve the soup in a gluten-free bread bowl or regular bowl to accommodate dietary restrictions.

Leave a Comment