Stuffed Seafood Soup Bread Bowl
Enjoy a delightful blend of flavors with a creamy seafood soup served in a freshly baked bread bowl. This recipe captures the essence of the ocean and the warmth of homemade bread, making it a perfect dish for gatherings or a cozy dinner at home.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 ladle
- 2 mixing bowls
- 1 bread knife
- 1 baking sheet
- 1 oven
Ingredients
- 4 large bread bowls or round loaves of bread
- 1 tablespoon olive oil
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 pound mixed seafood shrimp, scallops, and mussels
- 4 cups seafood stock
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- to taste salt
- to taste pepper
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the top off each bread bowl and scoop out the insides, leaving about half an inch of bread to create a sturdy shell. Set aside the bread for later use.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic, celery, and carrots. Cook for an additional 5 minutes until the vegetables begin to soften.
- Add the mixed seafood and sauté for 3–4 minutes until the seafood is opaque.
- Pour in the seafood stock and bring to a simmer. Let it cook for about 10 minutes.
- Reduce heat to low and stir in the heavy cream and Old Bay seasoning. Season with salt and pepper to taste. Allow the soup to warm through for another 5 minutes.
- Ladle the seafood soup into the prepared bread bowls.
- Place the filled bread bowls on a baking sheet and bake in the preheated oven for about 10 minutes until the bread is crusty.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
Feel free to customize the seafood based on your preferences or local availability.
The scooped-out bread can be toasted and served on the side as a delicious accompaniment.
This recipe can be made ahead; just reheat the soup before serving.