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Stuffed Seafood Soup Bread Bowl


  • Author: Diana Carrozza

Ingredients

Scale
  • For the Soup:
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1 small onion, finely diced
    • 2 garlic cloves, minced
    • 1/4 cup all-purpose flour
    • 4 cups seafood or chicken broth
    • 1 cup heavy cream
    • 1 cup whole milk
    • 1 cup diced potatoes
    • 1/2 pound shrimp, peeled and deveined
    • 1/2 pound crab meat (lump or claw)
    • 1/2 pound scallops
    • 1/2 teaspoon Old Bay seasoning
    • 1/4 teaspoon smoked paprika
    • Salt and pepper to taste
    • 2 tablespoons fresh parsley, chopped
    • 1 tablespoon lemon juice
  • For the Bread Bowls:
    • 4 large round sourdough bread loaves
    • 1 tablespoon olive oil (for brushing)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Cut the tops off the sourdough bread loaves and hollow out the centers, leaving enough bread to create sturdy bowls. Brush the insides lightly with olive oil and bake for 10 minutes to crisp up. Set aside.

Step 2: In a large pot, melt the butter and olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent and fragrant, about 3–4 minutes.

Step 3: Stir in the flour and cook for 1–2 minutes to form a roux. Slowly whisk in the seafood broth, ensuring no lumps remain. Add the milk and cream, stirring until the mixture is smooth.

Step 4: Add the diced potatoes, Old Bay seasoning, smoked paprika, salt, and pepper. Simmer for 10–12 minutes until the potatoes are tender.

Step 5: Stir in the shrimp, crab, and scallops. Cook for an additional 5–7 minutes until the seafood is cooked through and tender.

Step 6: Finish the soup with a squeeze of lemon juice and chopped parsley. Adjust seasoning as needed.

Step 7: Ladle the seafood soup into the prepared bread bowls. Serve immediately and enjoy!