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Stuffed Seafood Bread Bowl A Delicious Treat
Craving a Seafood Masterpiece? Look No Further!
Are you tired of the same old weeknight dinners and looking for a truly show-stopping, yet incredibly comforting meal? According to recent food trends, comfort food with a gourmet twist is soaring in popularity. This Stuffed Seafood Bread Bowl recipe perfectly embodies that trend, offering a rich, creamy, and decadent seafood filling enveloped in a delightfully crispy, hollowed-out bread bowl. It’s the ultimate indulgence for a cozy evening or an impressive centerpiece for your next gathering. Get ready to impress your taste buds and your guests with this must-try dish!
What Makes This Bread Bowl So Irresistible?
The magic of this stuffed seafood bread bowl lies in its harmonious blend of textures and flavors. We’re talking succulent seafood, a luscious, creamy sauce, fresh herbs, and that irresistible crusty bread. Here’s what you’ll need:
For the Bread Bowl:
- 1 large, round sourdough or French bread loaf (about 10-12 inches in diameter) – a crusty exterior is key for holding its shape.
- 2 tablespoons melted unsalted butter – for brushing the bread for that golden crisp.
- 1 clove garlic, minced (optional) – adds a subtle garlicky aroma to the crust.
For the Seafood Filling:
- 1 tablespoon olive oil – the base for sautéing our aromatics.
- 1/2 cup finely chopped yellow onion – provides a sweet, savory foundation.
- 1/4 cup finely chopped celery – for a fresh, crisp counterpoint.
- 2 cloves garlic, minced – essential for deep flavor.
- 1/2 pound medium shrimp, peeled and deveined, chopped into bite-sized pieces – adds a sweet, tender element.
- 1/4 pound imitation crab meat, flaked (or real lump crab meat for an extra special treat) – offers a delicate, slightly sweet seafood flavor.
- 1/4 pound cooked bay scallops or sea scallops, halved if large – their tender texture is divine.
- 1/4 cup dry white wine (optional, but recommended for depth) – deglazes the pan and adds a subtle acidity.
- 1/2 cup heavy cream – the luxurious base for our creamy sauce.
- 1/4 cup grated Parmesan cheese – for a salty, umami boost.
- 2 tablespoons chopped fresh parsley – for a burst of freshness and color.
- 1 tablespoon chopped fresh chives (optional) – adds a mild oniony note.
- Salt and freshly ground black pepper to taste – to enhance all the flavors.
- Pinch of red pepper flakes (optional) – for a hint of heat.
Substitutions & Notes:
- Seafood Alternatives: Feel free to use other cooked seafood like flaked salmon, pre-cooked mussels, or even cooked lobster meat. Ensure they are in bite-sized pieces.
- Crab Meat: If using real crab meat, be gentle when flaking to avoid breaking it up too much.
- Wine: If you prefer not to use wine, you can substitute it with chicken or vegetable broth, or even a splash of lemon juice diluted with water.
- Herbs: Fresh dill or tarragon would also be delicious additions.
How Long Will This Culinary Adventure Take?
25 minutes
20 minutes
45 minutes
Most stuffed bread recipes require a similar amount of preparation and cooking time. This recipe is designed to be efficient, allowing you to enjoy this hearty dish without an excessive wait. Compared to complex casseroles or intricate seafood dishes, this bread bowl offers remarkable flavor for its active cooking duration.
Let’s Get Cooking: A Step-by-Step Guide
Step 1: Prepare the Bread Bowl
Begin by preheating your oven to 375°F (190°C). This ensures a perfectly crisp crust. Take your round loaf of bread and carefully slice off the top third, creating a lid. Then, using a serrated knife, gently carve out the soft interior of the bread, leaving about a 1-inch thick shell. Be careful not to cut through the bottom or sides. This hollowed-out space is where all the deliciousness will live! Set the lid aside and the hollowed-out bread bowl aside. If you opted for the garlic butter crust, mix the melted butter with minced garlic in a small bowl. Brush the inside and outside of the hollowed-out bread bowl and the underside of the lid with this mixture. Place the bread bowl and lid on a baking sheet.
Step 2: Cook the Seafood
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and celery, and sauté until they begin to soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Now, add your chopped shrimp, flaked imitation crab meat (or real crab), and scallops to the skillet. Cook, stirring occasionally, until the shrimp turn pink and opaque, and the seafood is just cooked through, about 3-4 minutes. If using white wine, pour it into the skillet and let it bubble and reduce by half, scraping up any browned bits from the bottom of the pan. This adds a wonderful depth of flavor.
Step 3: Make the Creamy Sauce
Reduce the heat to low. Pour in the heavy cream and stir to combine with the seafood and vegetables. Let it simmer gently for about 2 minutes, allowing it to thicken slightly. Stir in the grated Parmesan cheese, chopped fresh parsley, and optional chives. Season with salt, freshly ground black pepper, and a pinch of red pepper flakes if you like a little heat. Taste and adjust seasonings as needed. You want a rich, flavorful sauce that coats the seafood beautifully.
Step 4: Combine and Stuff
Gently fold the seafood and cream mixture into the hollowed-out bread bowl. Ensure it’s evenly distributed and fills the void nicely. You want a generous amount of filling! Don’t be afraid to pack it in.
Step 5: Bake to Golden Perfection
Place the filled bread bowl and its lid into the preheated oven. Bake for 10-15 minutes, or until the bread bowl is golden brown and toasted to your liking, and the filling is heated through and bubbly. The exact time will depend on your oven and how much you’ve “packed” the bread. The aroma that will fill your kitchen is absolutely divine! Once baked, carefully remove from the oven.
Approximate Nutritional Information
While exact nutritional values can vary based on ingredients and portion sizes, a typical serving of this Stuffed Seafood Bread Bowl (1/6th of the loaf) is estimated as follows:
- Calories: 450-550 kcal
- Protein: 25-35g
- Fat: 20-30g
- Carbohydrates: 30-40g
- Fiber: 2-4g
- Sodium: 800-1200mg (can vary significantly based on bread and added salt)
Please note that this is a rich and indulgent dish.
Making It Healthier Without Sacrificing Flavor
For those looking for a lighter version, consider these modifications:
- Bread: Opt for a whole wheat or multigrain artisan loaf, or simply serve the filling in a smaller, hollowed-out baguette.
- Cream: Substitute half of the heavy cream with milk or a dairy-free alternative like unsweetened cashew milk for a lighter sauce.
- Seafood: Increase the proportion of lean seafood like shrimp and fish, and consider using less imitation crab.
- Cheese: Use a reduced-fat Parmesan or less cheese overall.
- Veggies: Bulk up the filling with extra vegetables like finely diced bell peppers, zucchini, or spinach.
How to Serve Your Masterpiece
This Stuffed Seafood Bread Bowl is a meal in itself! Serve it warm, with the lid placed artistically on top or slightly ajar to reveal the creamy filling. It’s perfect on its own for a satisfying lunch or a hearty dinner. For a complete meal, you could pair it with a light, crisp green salad with a vinaigrette dressing to cut through the richness, or some steamed asparagus for added freshness.
Avoid These Common Mistakes
To ensure your Stuffed Seafood Bread Bowl turns out perfectly:
- Overcooking the Seafood: Seafood, especially shrimp, cooks very quickly. Overcooking will make it tough and rubbery. Add it towards the end of the sauce-making process.
- Soggy Bread: Make sure you properly hollow out the bread, leaving a thick enough crust. Don’t over-soak the bread with filling. Brushing the inside with butter also helps create a barrier.
- Bland Filling: Don’t be shy with seasoning! Taste and adjust salt, pepper, and other seasonings before filling the bread.
- Too Much Liquid: The sauce should be creamy and thick, not watery. If it seems too thin, let it simmer a bit longer or add a touch more cheese to thicken it.
Storing Leftovers
If you happen to have any Stuffed Seafood Bread Bowl left (which is unlikely!), wrap any remaining portions tightly in plastic wrap or aluminum foil, or store in an airtight container. It’s best to store the filling and the bread separately if possible for optimal texture. Reheat gently in the oven or microwave until warmed through. It’s typically good for 1-2 days, but the bread will lose some of its crispness.
Your New Favorite Comfort Food Awaits!
The Stuffed Seafood Bread Bowl is more than just a meal; it’s an experience. It’s the epitome of comfort food with an elegant twist that is sure to delight anyone who tastes it. The combination of creamy, savory seafood nestled within a perfectly baked, crusty bread bowl is simply divine. I encourage you to give this recipe a try! It’s perfect for turning an ordinary night into something special. Have you made stuffed bread bowls before? What are your favorite seafood combinations? Let me know in the comments below! Don’t forget to share this recipe with your friends and family – they’ll thank you for it!
Frequently Asked Questions
How can I make this vegetarian?
You can adapt this recipe by replacing the seafood with hearty vegetables like mushrooms, spinach, roasted red peppers, and artichoke hearts, and using a vegetable broth instead of white wine if you omit it. A creamy sauce can still be achieved!
Can I prepare this ahead of time?
You can prepare the seafood filling a day in advance and store it in the refrigerator. Once you are ready to bake, hollow out the bread bowl, stuff it, and bake as directed. However, for the best texture, it’s ideal to bake it fresh.
What kind of bread is best for this recipe?
A sturdy, crusty bread with a good crumb is essential. Sourdough or a good quality French baguette works wonderfully. Avoid soft, fluffy breads, as they won’t hold up to the filling or baking.
Can I make it spicier?
Absolutely! Increase the red pepper flakes, add a dash of hot sauce to the filling, or even incorporate some finely diced jalapeño along with the onions and celery.
How long does it take to bake?
Baking typically takes 10-15 minutes, or until the bread is golden brown and the filling is heated through and bubbly. Keep an eye on it as oven temperatures can vary.
Stuffed Seafood Soup Bread Bowl
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
- 2 tablespoonsbutter1medium onion, diced3cloves garlic, minced1red bell pepper, diced1celery stalk, chopped1/4 cupall-purpose flour4 cupsseafood stock (or chicken stock)1 cupheavy cream or half-and-half1/2pound shrimp, peeled and deveined1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
- 1medium onion, diced3cloves garlic, minced1red bell pepper, diced1celery stalk, chopped1/4 cupall-purpose flour4 cupsseafood stock (or chicken stock)1 cupheavy cream or half-and-half1/2pound shrimp, peeled and deveined1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
- 3cloves garlic, minced1red bell pepper, diced1celery stalk, chopped1/4 cupall-purpose flour4 cupsseafood stock (or chicken stock)1 cupheavy cream or half-and-half1/2pound shrimp, peeled and deveined1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
- 1red bell pepper, diced1celery stalk, chopped1/4 cupall-purpose flour4 cupsseafood stock (or chicken stock)1 cupheavy cream or half-and-half1/2pound shrimp, peeled and deveined1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
- 1celery stalk, chopped1/4 cupall-purpose flour4 cupsseafood stock (or chicken stock)1 cupheavy cream or half-and-half1/2pound shrimp, peeled and deveined1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
- 1/4 cupall-purpose flour4 cupsseafood stock (or chicken stock)1 cupheavy cream or half-and-half1/2pound shrimp, peeled and deveined1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
- 4 cupsseafood stock (or chicken stock)1 cupheavy cream or half-and-half1/2pound shrimp, peeled and deveined1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
- 1 cupheavy cream or half-and-half1/2pound shrimp, peeled and deveined1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
- 1/2pound shrimp, peeled and deveined1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
- 1/2pound lump crab meat1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
- 1/2pound white fish fillet (e.g., cod, halibut), diced1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
- 1 teaspoonOld Bay seasoning1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
- 1/2 teaspoonsmoked paprikaSalt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
- Salt and black pepper, to taste1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
- 1/4 cupfresh parsley, choppedOptional: A squeeze of fresh lemon juice
- Optional: A squeeze of fresh lemon juice
- 4large round bread rolls (e.g., sourdough or ciabatta)2 tablespoonsolive oil or melted butter
- 2 tablespoonsolive oil or melted butter
Instructions
- Preheat your oven to375°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 for8–10 minutes, or until lightly toasted and crisp. Set aside.2️⃣ Cook the Seafood SoupIn a large pot, melt the butter over medium heat. Add the diced onion, garlic, red bell pepper, and celery. Sauté for5–7 minutes, or until the vegetables are softened.Stir in the flour and cook for1–2 minutesto form a roux, stirring constantly to prevent burning.Gradually whisk in the seafood stock. Bring the mixture to a simmer and cook for5 minutesto 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 for5–7 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 BowlsLadle 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 EnjoyServe 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.
- 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 for8–10 minutes, or until lightly toasted and crisp. Set aside.2️⃣ Cook the Seafood SoupIn a large pot, melt the butter over medium heat. Add the diced onion, garlic, red bell pepper, and celery. Sauté for5–7 minutes, or until the vegetables are softened.Stir in the flour and cook for1–2 minutesto form a roux, stirring constantly to prevent burning.Gradually whisk in the seafood stock. Bring the mixture to a simmer and cook for5 minutesto 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 for5–7 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 BowlsLadle 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 EnjoyServe 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.
- Place the bread bowls on a baking sheet and bake for8–10 minutes, or until lightly toasted and crisp. Set aside.
- In a large pot, melt the butter over medium heat. Add the diced onion, garlic, red bell pepper, and celery. Sauté for5–7 minutes, or until the vegetables are softened.Stir in the flour and cook for1–2 minutesto form a roux, stirring constantly to prevent burning.Gradually whisk in the seafood stock. Bring the mixture to a simmer and cook for5 minutesto 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 for5–7 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 BowlsLadle 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 EnjoyServe 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.
- Stir in the flour and cook for1–2 minutesto form a roux, stirring constantly to prevent burning.
- Gradually whisk in the seafood stock. Bring the mixture to a simmer and cook for5 minutesto 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 for5–7 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 BowlsLadle 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 EnjoyServe 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.
- 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 for5–7 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 BowlsLadle 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 EnjoyServe 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.
- Gently add the shrimp, crab meat, and white fish to the soup. Simmer for5–7 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 BowlsLadle 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 EnjoyServe 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.
- 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 EnjoyServe 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.
- 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 to2 days. Reheat gently to avoid overcooking the seafood.
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 to2 days. Reheat gently to avoid overcooking the seafood.
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 to2 days. Reheat gently to avoid overcooking the seafood.
Leftovers: Store leftover soup in an airtight container in the refrigerator for up to2 days. Reheat gently to avoid overcooking the seafood.
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