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Stuffed Seafood Soup in Crispy Bread Bowls Recipe

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★★★★★

4.5 from 100 reviews

A rich and creamy stuffed seafood soup served in crispy, hollowed-out bread bowls. This comforting dish features succulent shrimp, lump crab meat, and tender scallops simmered in a flavorful, spiced cream base, making it perfect for a cozy meal.

Ingredients

Scale

For the Soup:

  • 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

For the Bread Bowls:

  • 4 large crusty bread rolls (sourdough or artisan rolls work best)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder

Instructions

  1. Prepare the bread bowls: Preheat your oven to 375°F (190°C). Slice the tops off the bread rolls and carefully hollow out the insides, leaving a thick border to hold the soup. Brush both the insides and outsides of the hollowed rolls with olive oil, then sprinkle with garlic powder for added flavor. Place the rolls on a baking sheet and bake for 10–12 minutes until they become crispy and golden brown, ensuring a sturdy container for the soup.
  2. Make the soup base: In a large pot over medium heat, melt the unsalted butter. Add the finely chopped onion and minced garlic, cooking for 3 to 4 minutes until softened and aromatic. Stir in the all-purpose flour and cook for an additional minute to form a roux, which will thicken the soup.
  3. Add liquids and seasonings: Gradually whisk in the seafood stock, heavy cream, and dry white wine until the mixture is smooth. Bring the soup base to a gentle simmer and cook for around 5 minutes, allowing it to thicken slightly. Stir in Old Bay seasoning, smoked paprika, cayenne pepper if using, and season with salt and pepper to taste, building layers of flavor.
  4. Cook the seafood: Add the peeled shrimp, lump crab meat, and scallops to the simmering soup. Cook for 4 to 5 minutes until the seafood is just cooked through and edges are firm but tender. Stir in the chopped fresh parsley to add freshness and color.
  5. Assemble the bread bowls: Ladle the hot seafood soup carefully into the prepared crispy bread bowls. Garnish with a sprinkle of extra fresh parsley on top for a burst of color and flavor. Serve immediately to enjoy the contrast of creamy soup with crunchy bread.

Notes

  • For best results, use fresh seafood or high-quality frozen seafood thawed properly.
  • You can substitute seafood stock with clam juice or fish stock if seafood stock is unavailable.
  • If you prefer less spice, omit or reduce the cayenne pepper.
  • Artisan sourdough rolls work best for sturdy bread bowls that hold liquid without becoming soggy too quickly.
  • This dish is best enjoyed immediately after assembling to maintain the crunchy texture of the bread bowls.

Keywords: seafood soup, bread bowl, stuffed soup, shrimp soup, crab soup, scallop soup, creamy seafood chowder, American seafood recipe

Find it online: https://dinewithdylan.com/stuffed-seafood-soup-in-crispy-bread-bowls-recipe/