Stuffed Seafood Soup Bread Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty, flavorful dish combining seafood soup and freshly baked sourdough bread, perfect for a cozy meal or a special gathering.

1 tablespoon olive oil

2 tablespoons unsalted butter

1 small onion, finely diced

2 garlic cloves, minced

2 tablespoons all-purpose flour

950 ml seafood or chicken broth

240 ml heavy cream

1/2 pound (225 g) shrimp, peeled and deveined

1/2 pound (225 g) lump crab meat

1/2 pound (225 g) clams, cooked and shelled (optional)

1/2 teaspoon Old Bay seasoning

1/4 teaspoon cayenne pepper (optional)

Salt, to taste

Black pepper, to taste

1 tablespoon lemon juice

2 tablespoons fresh parsley, chopped

4 large sourdough bread loaves (for bowls)

1 tablespoon olive oil (for brushing)

Cook Mode Prevent your screen from going dark

Preheat the oven to 350°F (175°C). Slice the tops off of the sourdough loaves and hollow out the inside, leaving about an inch of bread on the sides. Brush the inside and outside of the loaves with olive oil. Place them on a baking sheet and bake for 10-12 minutes, or until the bread is crispy and golden. Remove from the oven and set aside.
In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the flour and cook for another 1-2 minutes, allowing it to form a roux.
Gradually pour in the seafood or chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing it to thicken slightly.
Reduce the heat to low and add the heavy cream. Stir in the shrimp, crab meat, and clams (if using). Season with Old Bay seasoning, cayenne pepper (if using), salt, and black pepper to taste. Simmer for 4-5 minutes, or until the seafood is cooked through.
Add the lemon juice and chopped parsley, then adjust the seasoning if necessary.
Carefully ladle the seafood soup into the hollowed-out bread bowls. Serve immediately and enjoy!

If you prefer a spicier soup, add more cayenne pepper or a diced jalapeño.

For a vegetarian alternative, substitute the seafood with sautéed mushrooms and spinach.

If you don’t have sourdough, try using baguette or ciabatta bread.

Store leftover soup in an airtight container for up to 2-3 days, but the bread bowls are best eaten fresh.

Find it online: https://familydinnercooking.com/stuffed-seafood-soup-bread-bowl/