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Stuffed Seafood Soup Bread Bowl Recipe

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A rich and flavorful stuffed seafood soup served in a crispy bread bowl. This comforting dish combines shrimp, crab meat, and scallops in a creamy, seasoned broth, perfect for a cozy meal.

Ingredients

Soup 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 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 Bowl Ingredients

  • 4 large crusty bread rolls (sourdough or artisan rolls)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder

Instructions

  1. Prepare the bread bowls: Preheat your oven to 375°F (190°C). Slice the tops off of 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.
  2. 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.
  3. Add liquids and seasonings: Slowly whisk in the seafood stock, heavy cream. 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.
  4. 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.
  5. Assemble the bread bowls: Ladle the seafood soup into the prepared bread bowls. Top with extra parsley for garnish and serve immediately.

Notes

  • Use fresh seafood for the best flavor and texture.
  • Adjust the cayenne pepper to your preferred level of spiciness or omit it if you prefer a milder soup.
  • For a gluten-free option, substitute the bread bowls with gluten-free bread or serve the soup in bowls.
  • Make sure to not hollow the bread bowls too thin to avoid sogginess.
  • Leftover soup can be stored in the refrigerator for up to 2 days but should be reheated gently to prevent seafood from overcooking.

Find it online: https://cozyplatter.com/stuffed-seafood-soup-bread-bowl-recipe/