Stuffed Seafood Soup Bread Bowl
A creamy, seafood-packed soup served in crispy bread bowls, perfect for cozy meals with rich flavors of shrimp, crab, and scallops complemented by aromatic spices.
Equipment
- 1 oven
- 1 baking sheet
- 1 large pot
- 1 whisk
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
- 1/2 cup dry white wine
- 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
- 4 large crusty bread rolls
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 375°F (190°C), slice the tops off bread rolls and hollow out the insides, leaving a thick border.
- Brush bread rolls inside and out with olive oil and sprinkle with garlic powder.
- Place bread bowls on a baking sheet and bake for 10 to 12 minutes until crispy and golden.
- In a large pot, melt butter over medium heat, then add chopped onion and garlic; cook 3 to 4 minutes until softened.
- Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in seafood stock, heavy cream, and white wine, then simmer for 5 minutes until thickened.
- Add Old Bay seasoning, smoked paprika, cayenne pepper if using, salt, and pepper; stir to combine.
- Add shrimp, crab meat, and scallops to the pot and cook for 4 to 5 minutes until seafood is cooked through and tender.
- Stir in fresh parsley.
- Ladle the seafood soup into the crispy bread bowls and garnish with extra parsley.
Notes
- This soup can be made ahead and reheated before serving.
- Customize with different seafood varieties as preferred.
- Store leftovers in the refrigerator for up to 2 days.