Stuffed Seafood Bread Bowl (Print)
Shrimp, crab, and clams simmered in cream, served inside toasted sourdough for an indulgent seafood supper.
# Ingredients:
→ Soup Base
01 -
1 tablespoon olive oil
02 -
2 tablespoons unsalted butter
03 -
1 small onion, finely diced
04 -
2 garlic cloves, minced
05 -
2 tablespoons all-purpose flour
06 -
950 ml seafood or chicken broth
07 -
240 ml heavy cream
08 -
1/2 teaspoon Old Bay seasoning
09 -
1/4 teaspoon cayenne pepper, optional
10 -
Salt, to taste
11 -
Black pepper, to taste
12 -
1 tablespoon lemon juice
13 -
2 tablespoons fresh parsley, chopped
→ Seafood
14 -
225 grams shrimp, peeled and deveined
15 -
225 grams lump crab meat
16 -
225 grams clams, cooked and shelled, optional
→ Bread Bowls
17 -
4 large sourdough bread bowls
18 -
1 tablespoon olive oil, for brushing
# Steps:
01 -
Preheat oven to 190°C. Slice the top off each sourdough bread loaf and hollow out the interior, leaving a robust shell. Lightly brush the inside surfaces with olive oil and bake for 10 minutes until lightly toasted. Remove and set aside.
02 -
In a large saucepan, heat olive oil and butter over medium heat until melted. Add diced onion and sauté for 3 to 4 minutes until translucent. Stir in minced garlic and cook for one additional minute.
03 -
Sprinkle flour over the sautéed mixture. Stir constantly for 1 minute to form a light roux.
04 -
Gradually whisk in seafood or chicken broth, ensuring no lumps remain. Bring the mixture to a gentle simmer.
05 -
Add heavy cream, Old Bay seasoning, and cayenne pepper if desired. Simmer for 5 to 7 minutes, stirring, until the soup base thickens slightly.
06 -
Gently stir in shrimp. Cook for 2 to 3 minutes until pink and opaque. Add crab meat and clams, cooking for 1 to 2 minutes more until thoroughly warmed.
07 -
Stir in lemon juice and chopped parsley. Season to taste with salt and black pepper.
08 -
Ladle the hot seafood soup into prepared sourdough bread bowls. Garnish with extra parsley or a sprinkle of Old Bay seasoning. Serve immediately with the hollowed-out bread alongside for dipping.
# Notes:
01 -
Omit clams or substitute with more shrimp or crab if preferred.
02 -
The soup can be made ahead and refrigerated up to 2 days; reheat before assembling in bread bowls.
03 -
Increase cayenne pepper or add a dash of hot sauce for a spicier flavor profile.