Stuffed Seafood Soup in a Bread Bowl 🦐🦀🍞✨

OUSSA


 

Step 1: Prepare the Bread Bowls

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bread loaves and hollow out the centers, leaving about a 1/2-inch thick shell.
  3. Brush the insides lightly with olive oil or melted butter, if desired.
  4. Place the bread bowls on a baking sheet and bake for 10 minutes, until lightly crispy.

Step 2: Make the Seafood Soup

  1. In a large pot, melt the butter over medium heat. Add the onion and sauté for 3–4 minutes, until softened.
  2. Stir in the garlic and cook for 1 minute, until fragrant.
  3. Sprinkle the flour over the onions and garlic. Stir constantly for 2–3 minutes to create a roux.
  4. Gradually whisk in the broth and white wine (if using), stirring to prevent lumps. Bring to a gentle boil, then reduce the heat to low.
  5. Stir in the heavy cream, Old Bay seasoning, paprika, salt, and pepper. Simmer for 5 minutes.

Step 3: Add the Seafood

  1. Add the shrimp, crab meat, and any additional seafood (scallops, clams, mussels).
  2. Simmer for 5–7 minutes, or until the shrimp turn pink and the seafood is fully cooked. Be careful not to overcook.

Step 4: Assemble the Bread Bowls

  1. Ladle the hot seafood soup into the prepared bread bowls.
  2. Garnish with fresh parsley, Parmesan cheese, or croutons, if desired.

Why You’ll Love This Recipe

  • Elegant and Delicious: A restaurant-quality dish made easy at home.
  • Comforting: Creamy soup paired with crusty bread is the ultimate comfort food.
  • Customizable: Use your favorite seafood or add vegetables like corn or spinach for extra flavor.

Pro Tips for Success

  1. Bread Choice: Sourdough works best as it holds its shape and adds a tangy flavor.
  2. Fresh Seafood: For the best taste, use fresh seafood or high-quality frozen options.
  3. Thicker Soup: For a thicker consistency, let the soup simmer longer or add a little more flour during the roux step.

Storage and Reheating

  • Soup: Store leftover soup in an airtight container in the fridge for up to 3 days.
  • Bread Bowls: Keep bread bowls separate to prevent sogginess.
  • Reheat: Warm the soup gently on the stovetop over low heat, adding a splash of broth if needed.

This Stuffed Seafood Soup in a Bread Bowl is a rich, comforting dish that’s perfect for impressing guests or treating yourself to something special. Enjoy every creamy, seafood-packed bite! 🦀🦐✨

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