Seafood Bread Bowl Delight (Print Version)
# Ingredients:
→ Seafood Soup Base
01 -
2 tablespoons butter
02 -
1 medium onion, chopped
03 -
3 cloves garlic, finely chopped
04 -
1 red bell pepper, cubed
05 -
1 celery stalk, diced
06 -
1/4 cup all-purpose flour
07 -
4 cups seafood stock (or chicken stock)
08 -
1 cup heavy cream or half-and-half
→ Seafood
09 -
1/2 pound shrimp, peeled and deveined
10 -
1/2 pound lump crab meat
11 -
1/2 pound white fish fillet, cubed
→ Seasonings
12 -
1 teaspoon Old Bay seasoning
13 -
1/2 teaspoon smoked paprika
14 -
Salt and black pepper to taste
15 -
1/4 cup fresh parsley, chopped
16 -
Fresh lemon juice (optional)
→ Bread Bowls
17 -
4 large round bread rolls (sourdough or ciabatta)
18 -
2 tablespoons olive oil or melted butter
# Instructions:
01 -
Warm your oven to 375°F. Slice the tops off the bread rolls and scoop the insides out to create bowls. Coat them inside and outside with olive oil or butter, then bake them for about 8-10 minutes until they turn golden and crunchy.
02 -
In a large pot, melt the butter and add your chopped onion, garlic, bell pepper, and celery. Cook them until they're tender and aromatic, around 5-7 minutes.
03 -
Add the flour and stir constantly for a couple minutes to get rid of the raw flour flavor. Gradually add your stock, stirring all the time to avoid lumps.
04 -
Mix in the cream and stir in your Old Bay, paprika, salt, and pepper. Let everything bubble gently until it thickens up.
05 -
Carefully drop in all your seafood - shrimp, crab, and fish pieces. Let it cook just until everything's done, about 5-7 minutes. Stir in fresh parsley and a bit of lemon juice if you want.
06 -
Pour the hot seafood mixture into your crispy bread bowls, top with extra parsley, and enjoy while it's steaming hot.
# Notes:
01 -
Try different seafood options based on what's fresh at the market
02 -
You can make the soup ahead and warm it up slowly later
03 -
Use the bread you scooped out to make tasty croutons