Stuffed Seafood Bread Bowl: A Savory Delight for Seafood Lovers

If you’re a fan of rich, creamy seafood dishes and love a fun, interactive dining experience, then Stuffed Seafood Bread Bowls will quickly become your go-to recipe. Imagine a hearty, flavorful seafood chowder served in a warm, freshly baked bread bowl that soaks up every bit of deliciousness. This dish is not only packed with shrimp, crab, and scallops but also infused with a variety of spices that elevate the flavor profile and make each bite a treat.

Perfect for cozy dinners, entertaining guests, or a unique twist on a classic seafood soup, the Stuffed Seafood Bread Bowl is a showstopper. It combines the indulgence of seafood chowder with the rustic charm of a bread bowl, ensuring you get the best of both worlds. Whether you’re serving it for a special occasion or just looking to enjoy a comforting meal, this seafood bread bowl will leave everyone at the table satisfied and asking for more. Best of all, it’s surprisingly simple to prepare with easy-to-find ingredients and just a few straightforward steps.

Why You’ll Love This Recipe

1. A Fun and Interactive Meal

The bread bowls not only hold the creamy seafood soup but also soak up the flavorful broth, making every bite a savory delight.

2. Packed with Flavor

The combination of shrimp, crab, and scallops, paired with Old Bay seasoning, smoked paprika, and other spices, makes for a rich and aromatic dish.

3. Great for Special Occasions

Whether it’s a holiday, dinner party, or just a weekend treat, this dish is sure to impress and delight your guests.

4. Comforting and Hearty

With its creamy base and generous amounts of seafood, this soup is both filling and comforting, perfect for colder days.

5. Customizable to Your Taste

Feel free to add or swap seafood based on your preferences, or even adjust the level of spice to suit your taste.

Ingredients

For the Soup:

• Unsalted butter
• Medium onion, finely chopped
• Garlic, minced
• All-purpose flour
• Seafood stock
• Heavy cream
• Dry white wine
• Old Bay seasoning
• Smoked paprika
• Cayenne pepper (optional)
• Shrimp, peeled and deveined
• Lump crab meat
• Scallops, cleaned and patted dry
• Fresh parsley, chopped
• Salt and pepper, to taste

For the Bread Bowls:

• Large crusty bread rolls (sourdough or artisan rolls)
• Olive oil
• Garlic powder

Variations

• Additional Seafood: You can add lobster, mussels, or even clams to the seafood mix for a more decadent dish.
• Vegetarian Option: Skip the seafood and make a creamy vegetable chowder with potatoes, corn, and carrots.
• Spicy Twist: Add more cayenne pepper or a dash of hot sauce to bring heat to the soup.
• Dairy-Free Version: Use coconut milk in place of heavy cream for a dairy-free option, while still maintaining a creamy texture.
• Bread Alternative: If you don’t want a bread bowl, serve the seafood chowder in bowls and pair it with crusty bread on the side.

How to Make the Recipe

Step 1: Prepare the Bread Bowls

Preheat your oven to 375°F (190°C). Cut the tops off the bread rolls and hollow out the centers, being careful not to tear the bread. Brush the insides of the bread bowls with olive oil and sprinkle with garlic powder. Place the bread bowls on a baking sheet and bake for 10–12 minutes, or until the bowls are crispy and golden.

Step 2: Make the Seafood Soup

In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 4–5 minutes, until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.

Step 3: Thicken the Soup

Sprinkle the flour over the onions and garlic and stir well to form a roux. Cook for 2–3 minutes, allowing the flour to cook off. Gradually whisk in the seafood stock and heavy cream. Stir until the soup thickens and comes to a simmer.

Step 4: Add the Wine and Seasonings

Pour in the dry white wine, then season with Old Bay seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir to combine and let the soup simmer for another 5 minutes.

Step 5: Add the Seafood

Add the shrimp, crab, and scallops to the soup, stirring gently. Let the seafood cook for about 5–7 minutes, or until the shrimp turn pink and the scallops are opaque.

Step 6: Finish the Soup

Once the seafood is cooked, remove the pot from the heat and stir in the chopped fresh parsley. Taste and adjust seasoning if needed.

Step 7: Serve in Bread Bowls

Carefully ladle the seafood soup into the prepared bread bowls. Serve immediately, garnished with extra parsley if desired.

Tips for Making the Recipe

• Make sure to not overcook the seafood. Shrimp cooks quickly, and scallops can become tough if overcooked.
• When hollowing out the bread bowls, leave enough of the bread on the sides and bottom so that the soup doesn’t leak out.
• For a smooth texture, you can blend the soup before adding the seafood for a creamier base.
• If you don’t have seafood stock, chicken stock can be used as a substitute.
• Feel free to prepare the soup ahead of time and reheat it when ready to serve.

How to Serve

Serve the stuffed seafood bread bowls hot, garnished with a sprinkle of fresh parsley. Pair with a crisp white wine like Sauvignon Blanc or a light, refreshing iced tea. These bread bowls make a perfect standalone meal or can be served as a starter for a larger seafood feast.

Make Ahead and Storage

Storing Leftovers

If you have leftover soup, store it in an airtight container in the refrigerator for up to 2 days. However, the bread bowl should be eaten fresh, as it will become soggy over time.

Freezing

Although the soup can be frozen, it’s best to freeze it without the seafood, as seafood doesn’t freeze as well. After thawing, add fresh seafood to the soup before reheating.

Reheating

To reheat the soup, warm it in a pot over low heat, stirring occasionally. You can also microwave it, but be sure to stir to prevent overheating.

FAQs

1. Can I use frozen seafood?

Yes, frozen seafood works well in this recipe. Just be sure to thaw it completely before adding it to the soup.

2. Can I make this soup ahead of time?

Absolutely! You can prepare the soup a day ahead and reheat it when you’re ready to serve, but it’s best to bake the bread bowls fresh.

3. What if I don’t have Old Bay seasoning?

If you don’t have Old Bay, you can use a mix of paprika, celery salt, garlic powder, and ground mustard for a similar flavor profile.

4. Can I make this dairy-free?

Yes, you can substitute the heavy cream with coconut milk or another non-dairy milk, and use a dairy-free butter.

5. How can I thicken the soup?

If the soup is too thin, you can add a bit more flour to create a thicker consistency, or let it simmer longer to reduce and thicken naturally.

6. What’s the best bread for the bread bowl?

Sourdough or artisan rolls are perfect because they’re sturdy enough to hold the soup and add a delicious flavor to the dish.

7. Can I serve this without the bread bowl?

Yes! You can serve the seafood soup in regular bowls and pair it with a side of crusty bread for dipping.

8. Can I add vegetables to this soup?

Yes, you can add vegetables like celery, carrots, or leeks to the soup for added flavor and texture.

9. How can I make the soup spicier?

Add extra cayenne pepper or a few dashes of hot sauce to bring up the heat.

10. Can I use other seafood?

Feel free to swap out shrimp, crab, and scallops for lobster, clams, or mussels if desired.

Conclusion

The Stuffed Seafood Bread Bowl is a perfect blend of rich, creamy soup and warm, crusty bread, creating an unforgettable seafood dish that will impress any guest. With its flavorful combination of shrimp, crab, and scallops, all seasoned with Old Bay and smoked paprika, this dish offers the ultimate comfort in every bite. Whether you’re hosting a special dinner or simply treating yourself, this recipe is sure to be a crowd-pleaser. Enjoy the delightful flavors of the sea in every spoonful!

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