Description
Stuffed Seafood Soup Bread Bowl is a cozy, restaurant-style comfort food made with tender shrimp, crab, and scallops simmered in a creamy, seasoned broth and served inside a golden toasted bread bowl.
Ingredients
Scale
- 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
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound lump crab meat
- 1/2 pound scallops
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 4 large crusty bread rolls
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 375°F.
- Cut tops off bread rolls and hollow out centers.
- Brush bread with olive oil and sprinkle with garlic powder.
- Bake bread bowls for 10–12 minutes until golden.
- Melt butter in a large pot over medium heat.
- Add onion and cook until softened.
- Add garlic and cook 1 minute.
- Stir in flour and cook until lightly golden.
- Whisk in seafood stock slowly.
- Add cream and white wine and bring to a simmer.
- Season with Old Bay, paprika, and cayenne.
- Add shrimp, crab, and scallops and simmer 5 minutes.
- Stir in parsley and season with salt and pepper.
- Ladle soup into bread bowls and serve immediately.
Notes
Toast the bread bowls before filling to prevent sogginess and add texture. Avoid overcooking seafood to keep it tender.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl
- Calories: 372
- Sugar: 5g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
Keywords: stuffed seafood soup bread bowl, seafood bread bowl, creamy seafood soup