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Stuffed Seafood Soup Bread Bowl

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Stuffed Seafood Soup Bread Bowl is a hearty and comforting dish that combines the rich flavors of a seafood soup with the rustic, satisfying texture of a bread bowl. The creamy soup, brimming with succulent seafood like shrimp, crab, and scallops, is served inside a freshly baked bread bowl, making it a delightful and immersive dining experience. Perfect for cozy nights, special gatherings, or a fun way to serve a crowd-pleasing meal, this dish combines indulgent flavors and a fun, edible serving bowl for an unforgettable meal.

Ingredients

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For the Soup:

  • 1 lb shrimp, peeled and deveined, cut into bite-sized pieces
  • ½ lb crab meat (or imitation crab), chopped
  • ½ lb scallops, chopped
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups chicken or seafood stock
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

For the Bread Bowls:

  • 4 small round bread loaves (sourdough or any crusty bread)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano

Instructions

Prepare the Soup:

  1. Cook the Seafood: Heat olive oil in a large pot over medium heat. Add the shrimp, crab, and scallops, and cook for about 3-4 minutes, until just cooked through. Remove the seafood and set it aside.
  2. Sauté Aromatics: In the same pot, add a bit more olive oil if needed and sauté the onion and garlic for about 3-4 minutes, until softened and fragrant.
  3. Make the Roux: Add the butter to the pot and let it melt. Sprinkle in the flour and stir constantly to form a smooth roux. Cook for 2 minutes to eliminate the raw flour taste.
  4. Add the Liquids: Gradually pour in the chicken or seafood stock while stirring to avoid lumps. Follow by adding the heavy cream and milk. Bring to a simmer and cook for about 5 minutes until the soup thickens.
  5. Season the Soup: Stir in the Old Bay seasoning, paprika, salt, and pepper. Taste and adjust the seasonings as needed.
  6. Return the Seafood: Add the cooked seafood back into the soup and stir gently to combine. Let it simmer for another 2-3 minutes to heat through.

Prepare the Bread Bowls:

  1. Prep the Bread Bowls: Preheat your oven to 375°F (190°C). Slice off the top of each bread loaf and hollow out the insides, leaving about a 1-inch thick wall of bread around the edges. Set aside the bread tops for later.
  2. Season the Bread: Brush the inside and outside of each bread bowl with olive oil, then sprinkle with garlic powder and dried oregano for extra flavor.
  3. Bake the Bread Bowls: Place the bread bowls on a baking sheet and bake for 8-10 minutes, or until the bread is slightly crispy on the outside but still soft on the inside.

Assemble and Serve:

  1. Fill the Bread Bowls: Ladle the hot seafood soup into each bread bowl, making sure to fill it generously with seafood and creamy soup.
  2. Garnish and Serve: Garnish with freshly chopped parsley for a pop of color and flavor. Serve the bread tops on the side or as a dipping option.

Equipment

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