Description

Dive into this decadent Stuffed Seafood Bread Bowl featuring a creamy, flavorful seafood chowder loaded with shrimp, crab, and scallops, all served inside a crusty artisan bread bowl. Perfect as a comforting dinner or impressive appetizer, this dish combines rich spices like Old Bay and smoked paprika with a touch of heat from cayenne, delivering a deliciously indulgent seafood experience.

Ingredients

Scale

For the Soup:

2 tablespoons unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
¼ cup all-purpose flour
3 cups seafood stock
1 cup heavy cream
½ cup dry white wine
1 teaspoon Old Bay seasoning
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional)
½ pound shrimp, peeled and deveined
½ pound lump crab meat
½ pound scallops, cleaned and patted dry
¼ cup fresh parsley, chopped
Salt and pepper, to taste

For the Bread Bowls:

4 large crusty bread rolls (sourdough or artisan rolls recommended)
2 tablespoons olive oil
½ teaspoon garlic powder

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Instructions

Prepare the bread bowls:
- Preheat oven to 375°F (190°C).
- Cut the tops off the bread rolls and hollow out the centers to create bowls, leaving about a 1-inch thick shell.
- Brush the insides with olive oil and sprinkle garlic powder.
- Place rolls on a baking sheet and bake for 10 minutes until slightly toasted. Set aside.
Make the soup base:
- In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute more.
- Stir in flour and cook for 2 minutes to form a roux.
Add liquids and seasonings:
- Gradually whisk in seafood stock, heavy cream, and white wine.
- Add Old Bay seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper.
- Bring to a simmer and cook until slightly thickened, about 5-7 minutes.
Cook the seafood:
- Add shrimp, crab meat, and scallops to the pot.
- Simmer gently until seafood is cooked through, about 5 minutes.

Finish and serve:
- Stir in chopped parsley. Adjust seasoning to taste.
- Ladle the hot seafood soup into the prepared bread bowls.
- Serve immediately, allowing guests to tear off the bread to enjoy with the soup.

Notes

Use fresh seafood for best flavor and texture.

Seafood stock can be substituted with clam juice or fish stock.

Bread bowls can be prepared ahead and toasted just before serving.

For a thicker soup, simmer longer or add a little more flour when making the roux.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Sautéing, Simmering, Baking
Cuisine: American, Seafood