Description
Stuffed Seafood Soup Bread Bowl is a warm and inviting dish that combines a rich, creamy seafood medley with the delightful crunch of crusty bread. This comforting recipe is perfect for cozy dinners or special gatherings, offering an unforgettable dining experience. Each bite delivers a burst of flavor, making it a crowd-pleaser that will impress family and friends alike.
Ingredients
Scale
- 4 crusty bread bowls (sourdough or baguette)
- 1 pound mixed seafood (shrimp, scallops, crab meat)
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 3 cloves fresh garlic, minced
- 4 cups seafood stock
- 1 cup heavy cream
- 2 bay leaves
- 1 teaspoon thyme
- salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Slice the tops off the bread bowls and hollow them out gently.
- In a large pot over medium heat, sauté chopped onions, celery, and bell peppers in olive oil until softened (about 5 minutes). Add minced garlic and cook for another minute.
- Gradually stir in the mixed seafood and cook until opaque (about 3 minutes).
- Pour in the seafood stock and bring to a gentle simmer. Slowly add heavy cream while stirring. Season with bay leaves, thyme, salt, and pepper. Simmer for 10 minutes.
- Fill each bread bowl generously with the soup once it thickens slightly (after about 15 minutes).
- Serve hot on plates with optional fresh herbs or grated cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 filled bread bowl
- Calories: 540
- Sugar: 4g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 105mg