Stuffed Seafood Soup Bread Bowl, brimming with shrimp, crab, and scallops

Ingredients:

For the Soup:

2 tablespoons unsalted butter

1 medium onion, finely chopped

2 cloves garlic, minced

1/4 cup all-purpose flour

3 cups seafood stock

1 cup heavy cream

1/2 cup dry white wine (optional)

1 teaspoon Old Bay seasoning

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional)

1/2 pound shrimp, peeled and deveined

1/2 pound lump crab meat

1/2 pound scallops, cleaned and patted dry

1/4 cup fresh parsley, chopped

Salt and pepper, to taste

For the Bread Bowls:

4 large crusty sourdough bread rolls

2 tablespoons olive oil

1/2 teaspoon garlic powder

Instructions:

Prepare the Bread Bowls:

Preheat your oven to 350°F (175°C).

Slice off the top of each bread roll and hollow out the center to create a bowl, leaving about 1/2 inch of bread around the sides.

Brush the inside of each bread bowl with olive oil and sprinkle with garlic powder.

Place the bread bowls on a baking sheet and toast in the preheated oven for 10 minutes. This helps prevent them from becoming soggy when filled with soup.

Prepare the Seafood Soup:

In a large pot over medium heat, melt the butter.

Add the finely chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 2-3 minutes to eliminate the raw flour taste.

Gradually whisk in the seafood stock until smooth, then add the heavy cream and dry white wine (if using). Bring the mixture to a gentle simmer.

Season the soup with Old Bay seasoning, smoked paprika, cayenne pepper (if desired), salt, and pepper.

Add the shrimp, crab meat, and scallops to the pot. Simmer for 5-7 minutes, or until the seafood is cooked through and tender.

Stir in the chopped fresh parsley and adjust seasoning to taste.

Assemble and Serve:

Ladle the hot seafood soup into the prepared bread bowls.

Serve immediately, garnished with additional parsley if desired. Enjoy!

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

Servings: 4