Description
A hearty, flavorful seafood soup served in a freshly baked bread bowl. This dish is perfect for a cozy meal, combining a rich seafood medley with the comfort of a bread bowl for an unforgettable experience.
Ingredients
- 1 lb mixed seafood (shrimp, crab, scallops, and fish fillets), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
- 1 cup potatoes, peeled and diced
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon Old Bay seasoning (optional, for extra flavor)
- Salt and pepper, to taste
- 4 small round bread bowls (sourdough or rustic bread works well)
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional, for brightening flavor)
Instructions
-
Prepare the Bread Bowls
Preheat your oven to 375°F (190°C). Slice the tops off the bread bowls and scoop out the center to create a hollow, leaving about 1-inch of bread around the edges. Place the bread bowls on a baking sheet and toast them in the oven for 10-15 minutes, until golden and slightly crisp. -
Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften and become fragrant. -
Add Potatoes and Liquids
Stir in the diced potatoes, seafood stock (or chicken broth), and tomato paste. Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes, until the potatoes are tender. -
Cook the Seafood
Add the mixed seafood to the pot and simmer for an additional 5-7 minutes, until the seafood is fully cooked. Stir in the heavy cream, thyme, Old Bay seasoning (if using), salt, and pepper. Allow the soup to simmer for another 3-5 minutes until creamy. -
Assemble the Bread Bowls
Carefully ladle the hot seafood soup into the prepared bread bowls, filling them generously. -
Serve and Garnish
Sprinkle freshly chopped parsley over the top and add a squeeze of lemon juice for brightness (optional). Serve immediately, with the bread top on the side for dipping.
Notes
- For a lighter version, you can use half-and-half instead of heavy cream.
- You can add other seafood like mussels or clams for extra flavor and variety.
- If the soup is too thick, add a little more broth or water to reach your desired consistency.
- Serve with extra toasted bread for dipping!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl (based on 4 servings total)
- Calories: 500
- Sugar: 6g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg