Description
A cozy and delicious seafood soup served in a crispy bread bowl, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups seafood stock
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound lump crab meat
- 1/2 pound scallops, cleaned and patted dry
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 4 large crusty bread rolls (sourdough or artisan rolls work best)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off of the bread rolls and carefully hollow out the insides, leaving a thick border. Brush the insides and outsides of the bread with olive oil and sprinkle with garlic powder.
- Place the hollowed-out rolls on a baking sheet and bake for 10–12 minutes, or until crispy and golden brown.
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
- Stir in the flour and cook for another minute to form a roux.
- Slowly whisk in the seafood stock, heavy cream, and white wine. Bring to a simmer and cook for 5 minutes until the mixture thickens slightly.
- Stir in Old Bay seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper to taste.
- Add the shrimp, crab meat, and scallops to the soup. Cook for 4-5 minutes until the seafood is just cooked through and tender.
- Stir in the fresh parsley.
- Ladle the seafood soup into the prepared bread bowls. Top with extra parsley for garnish.
Notes
- Ensure the bread bowls are thick enough to hold the soup without leaking.
- Feel free to adjust the amount of cayenne pepper depending on your spice preference.
- Other seafood can be substituted based on availability.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl filled with soup
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg