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Stuffed Seafood Soup Bread Bowl

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Indulge in a hearty seafood chowder brimming with tender fish, shellfish, and vegetables, all nestled within a crusty bread bowl. This comforting dish combines the rich flavors of the sea with the rustic appeal of fresh bread, making it a perfect centerpiece for gatherings or a cozy meal at home.

Ingredients

Scale

  • For the Chowder:
    • 2 tablespoons unsalted butter
    • 1 medium onion, finely chopped
    • 2 celery stalks, diced
    • 2 carrots, peeled and diced
    • 2 cloves garlic, minced
    • 1/4 cup all-purpose flour
    • 4 cups seafood or fish stock
    • 1 cup heavy cream
    • 2 large potatoes, peeled and diced
    • 1 bay leaf
    • 1 teaspoon fresh thyme leaves
    • 1 pound mixed seafood (such as shrimp, scallops, clams, and firm white fish), cut into bite-sized pieces
    • Salt and freshly ground black pepper, to taste
    • 2 tablespoons fresh parsley, chopped
  • For the Bread Bowls:
    • 4 small round sourdough loaves

Instructions


  • Prepare the Bread Bowls:
    • Preheat the oven to 350°F (175°C).
    • Using a sharp knife, cut a circle around the top of each loaf and remove the top. Hollow out the inside, leaving about a 1/2-inch thick shell.
    • Place the hollowed bread bowls and tops on a baking sheet. Bake for 15 minutes until the bread is slightly crispy. Remove from the oven and set aside.
  • Make the Chowder:
    • In a large pot over medium heat, melt the butter. Add the onion, celery, and carrots; sauté until the vegetables are softened, about 5 minutes.
    • Stir in the garlic and cook for an additional 1 minute until fragrant.
    • Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to cook the flour.
    • Gradually whisk in the seafood stock, ensuring there are no lumps. Add the heavy cream, potatoes, bay leaf, and thyme. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
    • Add the mixed seafood to the pot and continue to simmer for another 5-7 minutes, or until the seafood is cooked through.
    • Season the chowder with salt and pepper to taste. Remove the bay leaf and discard.
    • Stir in the fresh parsley.
  • Assemble and Serve:
    • Ladle the hot seafood chowder into each bread bowl.
    • Serve immediately, with the bread tops on the side for dipping.

Notes


  • Seafood Selection:     Feel free to use a variety of seafood based on availability and preference. Common choices include shrimp, scallops, clams, mussels, and firm white fish like cod or haddock.
  • Thickening the Chowder: For a thicker chowder, you can increase the amount of flour or reduce the amount of stock slightly.
  • Bread Bowl Alternative: If sourdough loaves are unavailable, any sturdy round bread can be used. Ensure the bread is dense enough to hold the chowder without becoming too soggy.
  • Storage: Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop. Bread bowls are best enjoyed fresh.

Find it online: https://ukfinda.com/stuffed-seafood-soup-bread-bowl/