Stuffed Seafood Bread Bowl A Delicious Treat

BySally
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Stuffed Seafood Bread Bowl: A Delicious Treat

Why You’ll Love This Recipe

This Stuffed Seafood Bread Bowl is more than just a meal; it’s an experience. Imagine a hollowed-out, crusty bread bowl generously filled with a rich, creamy, and decadent seafood mixture. It’s the perfect centerpiece for a cozy night in or a showstopper for your next gathering. The contrast of the warm, soft filling against the slightly crisp bread is pure bliss. It’s a dish that appeals to both the senses and the appetite, making it a must-try for any seafood lover.

Ingredients for Your Seafood Bread Bowl

Gathering the right ingredients is key to achieving that perfect balance of flavors and textures. We’ve carefully selected each component to create a truly memorable dish. Feel free to adjust seafood types based on your preferences and availability.

For the Bread Bowl:

  • 1 large, round loaf of sturdy bread (like a sourdough boule or Italian round), about 10-12 inches in diameter. Look for a loaf with a thick, crisp crust that can hold its shape.
  • 2-3 tablespoons of melted butter, rich and golden for brushing.
  • 1 clove of garlic, minced finely, for infusing the bread with a subtle garlicky aroma.
  • 1 teaspoon of dried parsley, for a touch of color and mild herbaceousness.

For the Seafood Filling:

  • 1 pound mixed seafood, such as cooked shrimp (peeled and deveined, roughly chopped), crab meat (lump or claw, picked over for shells), and bay scallops. Opt for fresh or good quality frozen/thawed seafood for the best flavor.
  • 1/2 cup finely chopped yellow onion, providing a sweet and savory base.
  • 1/4 cup finely chopped celery, offering a subtle crunch and fresh note.
  • 2 cloves garlic, minced, for that pungent, aromatic depth.
  • 4 tablespoons unsalted butter, the foundation of our creamy sauce.
  • 1/4 cup all-purpose flour, to thicken the sauce into a luscious consistency.
  • 1.5 cups milk (whole milk for richness, or 2% for a lighter option), warmed to prevent clumping.
  • 1/2 cup heavy cream, for unparalleled creaminess and decadent mouthfeel.
  • 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio), optional but adds a wonderful layer of complexity.
  • 1 tablespoon fresh lemon juice, for a bright, zesty lift.
  • 1/2 teaspoon Old Bay seasoning, a classic for seafood that delivers a unique spice blend.
  • Salt and freshly ground black pepper, to taste, to enhance all the flavors.
  • 1/4 cup chopped fresh parsley, for vibrant color and a fresh, herbaceous finish.
  • Optional: 1/4 cup shredded cheddar cheese or Gruyère for an extra cheesy kick.

Optional Garnishes:

  • Extra fresh parsley, chopped.
  • Lemon wedges for squeezing.
  • A sprinkle of paprika for color.

Timing is Everything

Prep time: 30 minutes
Cook time: 25-30 minutes
Total time: 55-60 minutes
Yields: 4-6 servings

Compared to an average seafood casserole which might take up to an hour of just active cooking time, this bread bowl method is relatively quick. The prep involves a bit of dicing and sauce-making, while the bake time is focused on heating through and achieving that golden-brown bread exterior. On average, similar stuffed bread recipes have a total time of 60-75 minutes, making this recipe a time-efficient yet impressive option.

A golden-brown stuffed seafood bread bowl overflowing with creamy seafood filling, garnished with fresh parsley.

Step-by-Step Instructions

Step 1: Prepare the Bread Bowl

  1. Preheat your oven to 375°F (190°C).
  2. Slice off the top third of the bread loaf. Gently hollow out the inside, leaving about a 1-inch thick wall. Reserve the removed bread top; you can toast it later for dipping or cube it to mix into the filling.
  3. In a small bowl, mix the melted butter with minced garlic and dried parsley. Brush the inside of the hollowed bread bowl generously with this mixture.
  4. Place the hollowed bread bowl on a baking sheet. You can optionally bake it for about 5-10 minutes to pre-toast the inside slightly, which helps prevent sogginess. Remove from oven.

Step 2: Create the Creamy Seafood Filling

  1. Melt the 4 tablespoons of butter in a large skillet or saucepan over medium heat.
  2. Add the chopped onion and celery. Sauté until softened and translucent, about 5-7 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
  4. Sprinkle the flour over the vegetables and whisk well to form a paste (this is your roux). Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
  5. Gradually whisk in the warmed milk, a little at a time, ensuring it’s smooth before adding more. Continue whisking until the sauce begins to thicken.
  6. Stir in the heavy cream and white wine (if using). Bring to a gentle simmer and cook, stirring occasionally, until the sauce is nice and creamy, about 5-8 minutes.
  7. Remove the skillet from the heat. Stir in the lemon juice, Old Bay seasoning, salt, and pepper to taste.
  8. Gently fold in the cooked mixed seafood (shrimp, crab, scallops). If you opted for cheese, stir it in now until melted and smooth.
  9. Finally, stir in the fresh parsley.

Step 3: Assemble and Bake

  1. Carefully spoon the creamy seafood filling into the prepared bread bowl, filling it generously.
  2. Place the stuffed bread bowl back on the baking sheet.
  3. Bake in the preheated oven for 20-25 minutes, or until the filling is heated through and bubbling, and the bread bowl is golden brown and toasty.

Step 4: Final Touches

  1. Remove the bread bowl from the oven.
  2. Garnish with fresh chopped parsley and a sprinkle of paprika, if desired.
  3. Let it rest for 5-10 minutes before serving to allow the filling to set slightly.

Nutritional Highlights

This recipe is a good source of protein from the seafood. The cream and butter contribute to its richness, making it an indulgent treat. While specific nutritional values can vary based on exact ingredients and portion sizes, a typical serving (assuming 6 servings) might include:

  • Calories: Approximately 450-550 kcal
  • Protein: 25-30g
  • Fat: 25-35g (includes saturated fat from dairy and butter)
  • Carbohydrates: 25-35g (primarily from the bread)
  • Fiber: 2-4g

Please note: These are estimates. For precise nutritional information, it’s best to use a nutritional calculator with your specific ingredients.

Healthier Alternatives Without Sacrificing Flavor

Want to lighten up this decadent dish? Here are a few swaps that keep the flavor profile intact:

  • Bread Bowl: Opt for a whole grain boule for added fiber, or even consider a larger, hollowed-out bell pepper for a low-carb alternative.
  • Dairy: Use milk with a lower fat content (like 1% or 2%) and reduce the heavy cream slightly, or substitute with half-and-half. Goat cheese can offer a flavorful, tangy alternative to cheddar.
  • Fat: Sauté vegetables in a teaspoon of olive oil or broth instead of butter.
  • Seafood: Leaner white fish like cod or haddock can be used alongside or in place of some of the richer seafood options.

Serving Suggestions: Elevate Your Meal

This Stuffed Seafood Bread Bowl is a meal in itself, but here are some ideas to enhance your dining experience:

  • Salad: A crisp, light green salad with a simple vinaigrette provides a refreshing contrast to the rich filling.
  • Vegetables: Steamed asparagus, green beans, or broccoli add color and nutrients.
  • Dipping Bread: Serve the reserved bread top, toasted and buttered, or extra baguette slices for soaking up any extra delicious filling.

Common Mistakes to Avoid

To ensure your bread bowl turns out perfectly every time, steer clear of these common pitfalls:

  • Soggy Bottom: Not pre-toasting the bread bowl can lead to a less-than-ideal texture. Ensure the bread is sturdy before filling.
  • Overcooking Seafood: Cooked seafood can become tough if overcooked. Add it towards the end of the sauce-making process and only heat through.
  • Under-seasoning: Seafood benefits from robust seasoning. Don’t be shy with salt, pepper, and Old Bay! Taste and adjust as needed.
  • Lumpy Sauce: Whisking the flour and milk gradually, and using warmed milk, helps create a smooth, lump-free béchamel sauce.

Storing Your Delicious Creation

Leftovers can be stored, but it’s best enjoyed fresh. If you do have some, allow the bread bowl to cool completely. Tightly wrap the entire bread bowl (or transfer filling and pieces of bread to an airtight container) and refrigerate for up to 2 days. Reheat gently in a low oven (around 300°F/150°C) until warmed through, being mindful that the bread may become softer.

Close-up of a delicious, creamy seafood filling being spooned into a hollowed-out bread bowl.

Frequently Asked Questions About Seafood Bread Bowls

What kind of bread is best for a bread bowl?

A sturdy, round loaf with a thick crust is ideal. Sourdough boules, Italian rounds, or even a large, dense French bread work wonderfully. Avoid very soft or airy breads that won’t hold their shape.

Can I use raw seafood?

It’s best to use pre-cooked seafood because the filling doesn’t cook for an extended period. If you want to use raw seafood (like fish fillets or larger scallops), cut them into bite-sized pieces and add them earlier in the sauce-making process, allowing them to cook through in the sauce before you fill the bread bowl.

How do I prevent the bread from getting soggy?

Pre-toasting the hollowed-out bread bowl for a few minutes before filling and baking is the most effective method. Additionally, ensuring your filling isn’t too watery and serving shortly after baking also helps.

Can I make the filling ahead of time?

Yes, the seafood filling can be made a day in advance. Store it in an airtight container in the refrigerator. When ready to serve, reheat the filling gently on the stovetop or in the microwave before stuffing the bread bowl and baking.

What seafood works best?

A medley of complementary seafood is delicious. Shrimp, crab meat, scallops, and small pieces of flaky white fish (like cod or haddock) are excellent choices. Ensure they are all bite-sized.

Conclusion

The Stuffed Seafood Bread Bowl is a culinary masterpiece that combines comfort, flavor, and visual appeal. It’s a dish that promises a memorable meal, whether you’re treating yourself or delighting guests. Gather your ingredients, follow these steps, and get ready to experience a truly delicious treat.

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Stuffed Seafood Soup Bread Bowl

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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.

  • Author: Chef Sally

Ingredients

Scale
  • 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

  1. Preheat your oven to375°F (190°C).
  2. 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.
  3. 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.
  4. Place the bread bowls on a baking sheet and bake for8–10 minutes, or until lightly toasted and crisp. Set aside.
  5. 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.
  6. Stir in the flour and cook for1–2 minutesto form a roux, stirring constantly to prevent burning.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Ladle the hot seafood soup into the toasted bread bowls.
  12. 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.
  13. 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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