Description
A delicious and hearty seafood soup served in a warm, crusty bread bowl, perfect for a cozy meal.
Ingredients
Scale
- 1 loaf of sourdough bread
- 2 cups seafood mix (shrimp, crab, and scallops)
- 1 cup heavy cream
- 1 cup fish stock
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, heat olive oil over medium heat and sauté onions, celery, and carrots until softened.
- Add garlic and seafood mix, cooking until seafood is opaque.
- Pour in fish stock and heavy cream, stirring to combine.
- Season with Old Bay, salt, and pepper, and let simmer for 10 minutes.
- While the soup simmers, hollow out the sourdough bread loaf to create bowls.
- Once the soup is ready, ladle it into the bread bowls.
- Garnish with fresh parsley and serve immediately.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- Ensure the bread is sturdy enough to hold the soup without leaking.
- This recipe can be made with any combination of seafood you prefer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg
Keywords: Stuffed Seafood Soup Bread Bowl, Seafood Soup, Bread Bowl, Hearty Soup