Description
A decadent and hearty dish, this creamy seafood soup served in a toasted bread bowl is the ultimate comfort food. With tender shrimp, crab meat, and white fish, this recipe is perfect for a special dinner or a cozy night in.
Ingredients
For the Seafood Soup
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 celery stalk, chopped
- 1/4 cup all-purpose flour
- 4 cups seafood stock (or chicken stock)
- 1 cup heavy cream or half-and-half
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound lump crab meat
- 1/2 pound white fish fillet (e.g., cod, halibut), diced
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Optional: A squeeze of fresh lemon juice
For the Bread Bowl
- 4 large round bread rolls (e.g., sourdough or ciabatta)
- 2 tablespoons olive oil or melted butter
Instructions
1️⃣ Prepare the Bread Bowls
Preheat your oven to 375°F (190°C).
Cut the tops off the bread rolls and hollow out the insides to create bowls. Set aside the tops and reserved bread pieces for another use, such as croutons.
Brush the inside and edges of the bread bowls with olive oil or melted butter.
Place the bread bowls on a baking sheet and bake for 8–10 minutes, or until lightly toasted and crisp. Set aside.
2️⃣ Cook the Seafood Soup
In a large pot, melt the butter over medium heat. Add the diced onion, garlic, red bell pepper, and celery. Sauté for 5–7 minutes, or until the vegetables are softened.
Stir in the flour and cook for 1–2 minutes to form a roux, stirring constantly to prevent burning.
Gradually whisk in the seafood stock. Bring the mixture to a simmer and cook for 5 minutes to allow the soup to thicken slightly.
Stir in the heavy cream, Old Bay seasoning, smoked paprika, salt, and black pepper. Mix until fully incorporated.
Gently add the shrimp, crab meat, and white fish to the soup. Simmer for 5–7 minutes, or until the seafood is cooked through and tender. Be careful not to overcook the seafood.
Taste and adjust the seasoning as needed. Stir in the fresh parsley and a squeeze of lemon juice for brightness, if desired.
3️⃣ Assemble the Bread Bowls
Ladle the hot seafood soup into the toasted bread bowls.
Garnish with additional parsley or a sprinkle of Old Bay seasoning for extra flavor.
4️⃣ Serve and Enjoy
Serve immediately, with the tops of the bread rolls on the side for dipping. Enjoy the creamy soup and edible bread bowl together for a comforting and satisfying meal.
Notes
- Seafood options: Feel free to swap the seafood for scallops, clams, or other shellfish based on your preference.
- Stock substitution: If seafood stock isn’t available, chicken stock with a splash of clam juice works well.
- Make-ahead: Prepare the soup in advance and reheat gently before serving in the bread bowls.
- Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the seafood.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4