Why You’ll Love This Recipe
This recipe offers a fun, interactive meal with a flavorful seafood soup served inside a crusty bread bowl. The combination of shrimp, scallops, crab, or lobster with a rich, creamy base is irresistible. The edible bowl adds a rustic touch, and you can customize the seafood to your liking. It’s an ideal dish for special occasions or a comforting weeknight meal.
Ingredients
- 4 large round sourdough bread bowls
- 1 lb mixed seafood (shrimp, scallops, crab meat, lobster)
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1 cup white wine (optional)
- ¼ cup flour (for thickening)
- ½ cup grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Bread Bowls: Hollow out the bread bowls by slicing the top off and removing the inner bread, leaving a 1-inch border.
- Cook the Seafood: Melt butter in a pot, add seafood, and cook for 3-4 minutes. Set aside.
- Make the Soup Base: In the same pot, sauté onion and garlic, add flour, then gradually whisk in seafood stock and wine. Simmer for 5 minutes.
- Add Cream and Cheese: Stir in heavy cream, parmesan, and season with salt and pepper. Simmer for another 3-4 minutes.
- Combine Seafood and Soup: Return seafood to the pot, stir, and simmer for a few more minutes.
- Stuff the Bread Bowls: Ladle the soup into each bread bowl and garnish with parsley.
Servings and Timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Customize the seafood with your favorite types like lobster or shrimp.
- Use different types of bread bowls, such as French bread.
- Add extra vegetables like celery or leeks for more flavor.
Storage/Reheating
- Storage: Store soup separately in an airtight container for up to 2 days.
- Reheating: Reheat the soup gently over low heat, adding extra broth if necessary.
FAQs
Can I make the seafood soup ahead of time?
Yes, you can store the soup for up to 2 days and reheat before serving in bread bowls.
What type of bread is best for the bowl?
Sourdough is ideal for its sturdy yet chewy texture, but other hearty breads work too.
Can I use frozen seafood?
Yes, frozen seafood works well as long as it’s properly thawed and drained.
How long can I store the bread bowls?
Store bread bowls at room temperature for up to 1 day before serving.
Can I freeze the seafood soup?
Freezing is not recommended due to the cream, but you can freeze the base without cream and add it later.
Conclusion
This Stuffed Seafood Soup Bread Bowl is a flavorful, interactive dish that combines the comfort of soup with the fun of eating from a bread bowl. It’s perfect for impressing guests or enjoying a special family dinner. The creamy, seafood-packed soup and the hearty bread create a meal that everyone will love!
Stuffed Seafood Soup Bread Bowl
- Total Time: 40 minutes
- Yield: 4 Servings
- Diet: Gluten Free
Description
This Stuffed Seafood Soup Bread Bowl is a delicious, interactive meal featuring a creamy, seafood-packed soup served in a warm, crusty sourdough bread bowl. With shrimp, scallops, crab, or lobster in a rich, flavorful base, this dish is perfect for dinner parties, cozy nights, or special occasions. It’s a unique and comforting meal that will surely impress!
Ingredients
- 4 large round sourdough bread bowls
- 1 lb mixed seafood (shrimp, scallops, crab meat, lobster)
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1 cup white wine (optional)
- ¼ cup flour (for thickening)
- ½ cup grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Bread Bowls: Hollow out the bread bowls by slicing off the tops and removing the inner bread, leaving a 1-inch border.
- Cook the Seafood: Melt butter in a pot, add seafood, and cook for 3-4 minutes. Set seafood aside.
- Make the Soup Base: In the same pot, sauté onion and garlic, then add flour. Gradually whisk in seafood stock and white wine. Simmer for 5 minutes.
- Add Cream and Cheese: Stir in heavy cream, parmesan, and season with salt and pepper. Simmer for another 3-4 minutes.
- Combine Seafood and Soup: Return the cooked seafood to the pot and stir well. Let simmer for a few more minutes.
- Stuff the Bread Bowls: Ladle the creamy seafood soup into each bread bowl and garnish with fresh parsley.
Notes
- Customize the seafood by using your favorites like lobster or shrimp.
- Try different types of bread bowls, such as French bread, for a change in texture.
- Add extra vegetables like celery or leeks to enhance the flavor of the soup.
- If you prefer, you can use frozen seafood, just ensure it’s properly thawed and drained before cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
