“Stuffed Seafood Soup Bread Bowls: A Cozy and Flavorful Comfort Meal”

Preheat the oven to 375°F (190°C). Using a serrated knife, cut off the top of each bread bowl and hollow out the center, leaving about 1 inch of bread along the edges. Set the bread tops aside for later.
Place the hollowed-out bread bowls on a baking sheet and toast them in the oven for 8-10 minutes, or until they are golden and crispy. This step helps prevent the bread from getting too soggy once filled with soup.
Make the Seafood Soup:

In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, celery, and carrots. Cook for 5-7 minutes until the vegetables soften.
Sprinkle the flour over the vegetable mixture and stir to create a roux. Cook for another 1-2 minutes to remove the raw flour taste.
Gradually add the seafood stock, white wine (if using), and heavy cream, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 5-8 minutes until it thickens slightly.
Add the Seafood:

Stir in the shrimp, crab, and fish chunks. Add the Old Bay seasoning, paprika, salt, and pepper. Let the soup simmer for another 5-7 minutes until the seafood is cooked through and tender.
Fill the Bread Bowls:

Ladle the creamy seafood soup into the prepared bread bowls. Be generous with the filling, ensuring each bread bowl is well stuffed with the soup.
Serve:

Garnish the stuffed bread bowls with freshly chopped parsley. Serve with the toasted bread tops on the side, and offer lemon wedges for a bright, zesty finish.
Serving and Storage Tips: