Stuffed Seafood Soup Bread Bowl

Prepare the Bread Bowls: Preheat your oven to 350°F (175°C). Hollow out the bread bowls carefully, leaving about a 1-inch thick shell. Place them on a baking sheet and bake for 5-7 minutes to lightly toast the inside. Set aside.

Cook the Seafood: Heat the olive oil in a large pot over medium heat. Add the seafood mix and cook until the shrimp turns pink and the scallops or other seafood is cooked through (about 3-4 minutes). Remove from the pot and set aside.

Sauté the Vegetables: In the same pot, melt butter over medium heat. Add the onion, garlic, celery, and carrots. Sauté for 5-7 minutes, until the vegetables are softened.

Make the Soup Base: Stir in the flour and cook for about 1 minute, until it forms a roux. Gradually add the white wine, stirring constantly to avoid lumps. Then add the broth and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing it to thicken slightly.

Add the Cream and Seafood: Reduce the heat to low and stir in the heavy cream and Old Bay seasoning (if using). Add the cooked seafood back into the pot. Stir gently to combine. Season with salt and pepper to taste.

Assemble the Soup Bowls: Carefully ladle the soup into the prepared bread bowls, filling them generously.

Garnish and Serve: Sprinkle with fresh parsley for garnish and serve immediately.

Serving and Storage Tips