Delicious Seafood Bread Bowl Soup (Print Version)
# Ingredients:
→ Seafood Soup Foundation
01 -
1 medium onion, diced into small pieces
02 -
3 garlic cloves, minced finely
03 -
1 celery stalk, chopped into small chunks
04 -
4 cups chicken or seafood stock
05 -
2 tablespoons of butter
06 -
1 red bell pepper, chopped up
07 -
1 cup heavy cream or half-and-half
08 -
1/4 cup plain white flour
→ Seafood
09 -
1/2 pound of peeled and cleaned shrimp
10 -
1/2 pound of crabmeat, lump preferred
11 -
1/2 pound of firm white-flesh fish, diced up
→ Spices and Flavorings
12 -
1/4 cup chopped fresh parsley leaves
13 -
1 teaspoon of Old Bay seasoning mix
14 -
Salt and black pepper, to suit your taste
15 -
Fresh lemon juice, just a little, if desired
16 -
1/2 teaspoon of smoked paprika powder
→ Bread Bowls
17 -
4 large sourdough or ciabatta bread rolls
18 -
2 tablespoons of melted butter or olive oil
# Instructions:
01 -
Preheat your oven to 375°F. Slice the tops off your bread and scoop out their centers to make bowls. Coat the inside and outside with melted butter or oil, then bake for 8-10 minutes until they're toasty and lightly brown.
02 -
In a big soup pot, melt the butter. Toss in the onion, garlic, celery, and bell pepper. Stir and let the veggies cook down for 5-7 minutes until they soften and smell great.
03 -
Stir in the flour and keep it moving for a couple of minutes to cook the raw taste out. Slowly pour in the stock while whisking non-stop to keep the mixture smooth.
04 -
Pour in your cream, and sprinkle in Old Bay, paprika, plus a bit of salt and black pepper. Simmer until it slightly thickens up.
05 -
Drop in the shrimp, crab, and fish all together. Let them cook gently for 5-7 minutes until done, then mix in parsley and a squeeze of lemon for freshness if you’d like.
06 -
Pour the hearty and creamy seafood stew into your toasted bread bowls. Top with parsley and enjoy it while it's warm and cozy!
# Notes:
01 -
Feel free to swap in other types of seafood if needed
02 -
This soup reheats well if made in advance
03 -
Save the scooped bread bits to make homemade croutons