Description

Stuffed seafood soup in a bread bowl is the perfect fusion of hearty flavors and comfort. Combining the richness of a creamy seafood soup with the rustic charm of a hollowed-out bread bowl, this dish is ideal for impressing guests or indulging in a cozy meal at home. The seafood's natural sweetness is enhanced by aromatic herbs and a luscious broth, while the bread bowl adds a delightful texture and rustic presentation. Whether served at a casual gathering or as a gourmet treat, this dish is sure to become a household favorite.

Ingredients

• For the Seafood Soup:
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 celery stalks, diced
• 1 carrot, diced
• 3 tablespoons all-purpose flour
• 4 cups seafood stock (or chicken stock as an alternative)
• 1 cup heavy cream
• 1/2 cup dry white wine
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 pound white fish fillets (e.g., cod or haddock), cut into bite-sized pieces
• 1 teaspoon Old Bay seasoning
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• For the Bread Bowls:
• 4 large round bread loaves (sourdough works well)
• Olive oil, for brushing

Preparation Method

Prepare the Bread Bowls:
Preheat your oven to 375°F (190°C). Using a sharp knife, carefully cut the tops off the bread loaves. Scoop out the inside, leaving about 1 inch of bread around the edges to form a sturdy bowl.

Brush the inside of the bread bowls with olive oil and place them on a baking sheet. Bake for 10 minutes, or until slightly crisp. This step helps prevent the soup from making the bread soggy. Set the bread bowls aside to cool.

Cook the Seafood Soup:
Melt the butter in a large pot over medium heat. Add the onion, garlic, celery, and carrot, and sauté for 5 minutes, or until the vegetables are softened and aromatic.

Sprinkle the flour over the sautéed vegetables and stir well, creating a roux. Cook for 2 minutes to eliminate the raw flour taste. Gradually add the seafood stock, whisking continuously to prevent lumps.

Bring the mixture to a gentle simmer, then stir in the heavy cream and white wine. Let the soup cook for 10 minutes, allowing the flavors to meld and the broth to thicken slightly.

Season the soup with Old Bay seasoning, salt, and pepper. Add the shrimp, scallops, and fish pieces to the pot, stirring gently. Let the seafood simmer for 5–7 minutes, or until fully cooked and tender. Be careful not to overcook, as seafood can become rubbery.

Assemble and Serve:
Ladle the hot seafood soup into the prepared bread bowls, filling them generously. Garnish with fresh parsley for a pop of color and added freshness.

Serve immediately with the bread tops on the side for dipping or as a lid to keep the soup warm.

Tips and Conclusion

For a touch of elegance, drizzle a bit of truffle oil over the soup before serving. If you prefer a spicier kick, add a pinch of cayenne pepper or red chili flakes to the soup during cooking.
Stuffed seafood soup in a bread bowl is a culinary masterpiece that delights both the palate and the eyes. The creamy, flavor-packed soup and the warm, crusty bread make for a harmonious combination. This dish is perfect for showcasing your love for seafood and comforting meals. Try it today and savor the delicious simplicity of this gourmet-inspired recipe. Don't forget to share your creation and explore more recipes for unforgettable dining experiences!