Description

Indulge in the ultimate comfort food with this Stuffed Seafood Soup Bread Bowl. A warm, creamy seafood soup brimming with fresh shrimp and fish is served in a crusty bread bowl that soaks up all the delicious flavors. Perfect for rainy days or gatherings, this dish promises an unforgettable culinary experience filled with cozy moments.

Ingredients

Scale

4 large sourdough bread rolls
1 lb raw shrimp, peeled and deveined
1 lb firm white fish fillets (such as cod or halibut)
1 cup chopped onions
1 cup chopped bell peppers
1 cup chopped celery
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup heavy cream
2 tbsp fresh parsley, chopped
1 tsp dried thyme
Salt and black pepper to taste

Instructions

Preheat oven to 375°F (190°C). Slice off the tops of the bread rolls and hollow out the insides.
In a large pot over medium heat, melt butter or olive oil. Sauté onions, garlic, bell peppers, and celery until softened. Add shrimp and fish; cook until opaque (about 5 minutes).
Stir in chicken broth and heavy cream. Bring to a gentle simmer while seasoning with parsley and thyme.
Simmer uncovered for about 10 minutes to thicken. For a thicker soup, mix cornstarch with water and stir until combined.
Ladle soup into the bread bowls until overflowing and replace the tops.
Place filled bowls on a baking tray; bake for about 10 minutes until heated through.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed bread bowl (approx. 450g)
Calories: 590
Sugar: 3g
Sodium: 910mg
Fat: 29g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 3g
Protein: 27g
Cholesterol: 160mg

Keywords: - Swap in your favorite seafood like crab or scallops for variety. - Use day-old bread for sturdier bowls that won't get soggy quickly. - Experiment with spices like Cajun seasoning for an added kick.