Description
Enjoy a hearty and flavorful Stuffed Seafood Soup served traditionally in a toasted bread bowl. This comforting soup combines shrimp, crab, scallops, and fish with aromatic vegetables and creamy broth, all nestled perfectly inside a rustic sourdough bread bowl, making it an impressive and satisfying meal for seafood lovers.
Ingredients
Scale
Seafood
- 1 lb mixed seafood (shrimp, crab, scallops, and fish fillets), cut into bite-sized pieces
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
- 1 cup potatoes, peeled and diced
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon Old Bay seasoning (optional, for extra flavor)
- Salt and pepper, to taste
Bread Bowls and Garnish
- 4 small round bread bowls (sourdough or rustic bread works well)
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional, for brightening flavor)
Instructions
- Prepare the Bread Bowls: Preheat your oven to 375°F (190°C). Slice the tops off the bread bowls and scoop out the center to create a hollow, leaving about 1-inch of bread around the edges. Place the bread bowls on a baking sheet and toast them in the oven for 10-15 minutes, until golden and slightly crisp.
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften and become fragrant.
- Add Potatoes and Liquids: Stir in the diced potatoes, seafood stock (or chicken broth), and tomato paste. Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes, until the potatoes are tender.
- Cook the Seafood: Add the mixed seafood to the pot and simmer for an additional 5-7 minutes, until the seafood is fully cooked. Stir in the heavy cream, thyme, Old Bay seasoning (if using), salt, and pepper. Allow the soup to simmer for another 3-5 minutes until creamy.
- Assemble the Bread Bowls: Carefully ladle the hot seafood soup into the prepared bread bowls, filling them generously.
- Serve and Garnish: Sprinkle freshly chopped parsley over the top and add a squeeze of lemon juice for brightness (optional). Serve immediately, with the bread top on the side for dipping.
Notes
- For an extra depth of flavor, use homemade seafood stock if available.
- Old Bay seasoning adds a traditional seafood flavor but can be omitted or replaced with paprika and cayenne if preferred.
- To make the bread bowls crispier, toast them slightly longer but avoid burning.
- Ensure the seafood is added last and cooked just until done to keep it tender and prevent overcooking.
- Lemon juice is optional but brightens the flavors nicely at the end.
