Description
Hearty “stuffed seafood soup bread bowl” brings coastal flavors to life with rich maritime essence. Creamy broth and tender seafood nestled inside a crusty bread vessel promise a delightful culinary journey you will savor to the last delicious spoonful.
Ingredients
Scale
Seafood:
- 1 lb mixed seafood (shrimp, crab, scallops)
- 0.5 lb white fish (cod or halibut)
Soup Base:
- 4 cups seafood stock
- 1 cup heavy cream
- 0.25 cup white wine
- 2 tbsp butter
- 1 tbsp olive oil
Vegetables and Seasonings:
- 1 onion, diced
- 2 cloves garlic, minced
- 1 celery stalk, chopped
- 1 carrot, diced
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
Bread Bowl:
- 4 large round sourdough bread loaves
- 2 tbsp melted butter
- 0.5 tsp garlic powder
Thickening Agent:
- 2 tbsp all-purpose flour
Garnish:
- 2 green onions, sliced
- Lemon wedges
Instructions
- Carefully hollow out sourdough bread loaves, creating edible vessels by removing inner crumb and brushing interior with garlic-infused melted butter, ensuring sturdy walls remain intact.
- Sauté diced onions, minced garlic, chopped celery, and carrots in olive oil over medium heat until vegetables become translucent and fragrant, approximately 5-6 minutes.
- Sprinkle flour over sautéed vegetables, stirring continuously to create a smooth roux that will help thicken the soup base without lumps.
- Gradually pour seafood stock and white wine into the vegetable mixture, whisking consistently to prevent separation and create a smooth liquid foundation.
- Add heavy cream, dried thyme, salt, and black pepper, allowing the mixture to simmer gently for 10-12 minutes, developing rich, complex flavors.
- Incorporate mixed seafood (shrimp, crab, scallops) and white fish into the simmering soup, cooking for 4-5 minutes until seafood becomes opaque and tender.
- Fold in fresh chopped parsley, providing a bright, herbaceous note to the creamy seafood soup.
- Ladle the hot, aromatic seafood soup into prepared bread bowls, ensuring even distribution of seafood and broth.
- Garnish with sliced green onions and serve with lemon wedges, allowing diners to adjust acidity to personal preference.
- Present immediately while soup remains piping hot and bread bowl maintains structural integrity.
Notes
- Hollow bread carefully to prevent structural collapse, creating a sturdy edible container that supports the creamy seafood soup without disintegrating.
- Choose fresh, high-quality seafood for maximum flavor complexity and optimal texture, ensuring each bite delivers rich maritime essence.
- Adjust soup thickness by controlling roux consistency – less flour creates lighter broth, more flour produces hearty, robust texture for colder days.
- Transform recipe into gluten-free version by substituting sourdough with gluten-free bread bowl and using cornstarch instead of wheat flour for thickening.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg