Description
This Stuffed Seafood Soup Bread Bowl is a hearty and comforting dish featuring a creamy seafood chowder stuffed into toasted sourdough bread bowls. Made with a medley of shrimp, crab, scallops, and fish, combined with fresh vegetables and seasoned with thyme and Old Bay, it’s a perfect meal for seafood lovers seeking a warm, flavorful experience.
Ingredients
Scale
Seafood and Soup Base
- 1 lb mixed seafood (shrimp, crab, scallops, and fish fillets), cut into bite-sized pieces
- 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)
- Salt and pepper, to taste
Bread 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 heat and 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, dried thyme, Old Bay seasoning if using, salt, and pepper. Allow the soup to simmer for another 3-5 minutes until creamy and well combined.
- 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 if desired. Serve immediately, with the bread tops on the side for dipping.
Notes
- Use fresh seafood for the best flavor and texture, but frozen seafood can also be used when properly thawed.
- Old Bay seasoning is optional but adds a classic seafood flavor.
- For a thicker soup, reduce the broth slightly before adding cream.
- To make ahead: prepare soup base and refrigerate; reheat and add seafood just before serving.
- Adjust seasoning with salt, pepper, and lemon juice according to taste.
