Description
Dive into a delightful and hearty Stuffed Seafood Soup Bread Bowl, featuring a creamy seafood medley of shrimp, crab, and scallops simmered with fresh vegetables and seasoned with Old Bay. This comforting dish is served in an edible sourdough bread bowl, creating a perfect blend of textures and flavors that’s sure to impress.
Ingredients
Scale
Seafood Soup
- 2 cups seafood mix (shrimp, crab, and scallops)
- 1 cup heavy cream
- 1 cup fish stock
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
Bread Bowl
- 1 loaf of sourdough bread
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for creating warm bread bowls.
- Sauté Vegetables: In a large pot over medium heat, warm the olive oil. Add the diced onions, celery, and carrots, sautéing until they are soft and fragrant, approximately 5-7 minutes.
- Cook Seafood: Add the minced garlic and seafood mix to the pot. Cook, stirring occasionally, until the seafood is fully opaque and cooked through, about 3-5 minutes.
- Add Liquids: Pour in the fish stock followed by the heavy cream. Stir well to combine all ingredients evenly.
- Season and Simmer: Stir in the Old Bay seasoning, salt, and pepper. Reduce the heat and let the soup simmer gently for 10 minutes to develop the flavors.
- Prepare Bread Bowls: While the soup is simmering, carefully hollow out the sourdough bread loaf to create individual bowls, removing enough bread to hold a generous amount of soup.
- Assemble: Ladle the hot seafood soup into each prepared bread bowl, filling them generously.
- Garnish and Serve: Top each bread bowl with fresh parsley for a burst of color and fresh flavor. Serve immediately while hot for the best experience.
Notes
- Use fresh seafood for the best flavor and texture, but frozen is also acceptable if thawed properly.
- Adjust Old Bay seasoning to your taste preference to control the spice level.
- The sourdough bread can be toasted in the oven for a crispier bowl texture if desired.
- To make this recipe dairy-free, substitute heavy cream with coconut cream or another plant-based alternative.
- Ensure the bread bowls are large enough to hold the soup without leaking for a mess-free serving experience.
