Description
Savory Seafood Soup Bread Bowl beckons with oceanic richness, blending tender seafood and creamy broth inside a warm, crusty sourdough vessel. Comfort meets coastal elegance in this hearty dish that promises a delightful culinary journey you won’t soon forget.
Ingredients
Scale
Seafood
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound lump crab meat
- 1/2 pound white fish fillet (e.g., cod, halibut), diced
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 celery stalk, chopped
- 1/4 cup fresh parsley, chopped
Base and Seasonings
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups seafood stock (or chicken stock)
- 1 cup heavy cream or half-and-half
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Optional: A squeeze of fresh lemon juice
Instructions
- Craft the bread vessels by carefully slicing off their tops and delicately excavating the interior, preserving the removed bread for future culinary adventures like croutons.
- Massage the inner surfaces of the bread bowls with olive oil, ensuring complete coverage to promote a golden, crisp exterior.
- Transform the bread bowls in a preheated oven at 375°F, toasting them for 8-10 minutes until they develop a delightful crunch and pale golden hue.
- In a spacious pot, melt butter and introduce diced aromatics – onion, garlic, red bell pepper, and celery – allowing them to soften and release their fragrant essence.
- Sprinkle flour over the vegetable medley, stirring continuously to create a smooth, nutty roux that will provide luxurious thickness to the soup.
- Slowly incorporate seafood stock, whisking methodically to prevent lumps and encourage a silky consistency.
- Enrich the developing soup with heavy cream and a symphony of seasonings: Old Bay, smoked paprika, salt, and black pepper.
- Gently introduce delicate seafood components – succulent shrimp, tender crab meat, and flaky white fish – allowing them to poach gracefully in the creamy liquid.
- Brighten the soup’s profile with fresh parsley and a vibrant splash of lemon juice, tasting and adjusting seasonings to perfection.
- Ladle the steaming, luxurious seafood soup into the crisp bread bowls with elegant precision.
- Embellish with additional parsley or a sprinkle of Old Bay seasoning for a final flourish of flavor and visual appeal.
- Present immediately, positioning the bread bowl tops nearby for enthusiastic dipping, creating an interactive and indulgent dining experience.
Notes
- Bread Selection Matters: Choose round, crusty sourdough or artisan bread rolls with thick walls to prevent soggy bottoms and maintain structural integrity during serving.
- Seafood Freshness Tip: Use the freshest seafood possible, checking for clear eyes, firm flesh, and minimal fishy odor to enhance overall soup flavor and quality.
- Temperature Control: Simmer soup gently to prevent seafood from becoming tough, watching carefully to maintain tender, perfectly cooked protein textures.
- Dietary Adaptations: Swap heavy cream with coconut milk for dairy-free version, and use gluten-free flour to create a celiac-friendly alternative without compromising rich, creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 470
- Sugar: 2 g
- Sodium: 880 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 150 mg