Stuffed Seafood Bread Bowl A Delicious Treat

BySally
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Stuffed Seafood Bread Bowl: A Delicious Treat

Are you craving a truly decadent and satisfying meal that feels both comforting and a little bit luxurious? If you’re nodding along, then a stuffed seafood bread bowl is calling your name! This dish is the ultimate treat, combining the tender, savory goodness of seafood in a creamy sauce, all nestled within a warm, edible, crusty bread bowl. It’s the kind of meal that transforms a regular evening into a special occasion, perfect for impressing guests or simply indulging yourself. Imagine: the crisp exterior of the bread giving way to a rich, flavorful filling that’s packed with oceanic delights. It’s a complete meal in one delightful package, and we’re about to show you exactly how to create this culinary masterpiece in your own kitchen.

What Makes a Stuffed Seafood Bread Bowl So Irresistible?

The magic of a stuffed seafood bread bowl lies in its perfect harmony of textures and flavors. The bread bowl acts as both the vessel and a delicious component of the meal. Its crusty exterior provides a satisfying crunch, while the soft, chewy interior is perfect for soaking up the luscious seafood filling. Inside, a medley of tender seafood—think succulent shrimp, flaky crab, or sweet scallops—is bathed in a rich, creamy sauce, often enhanced with delicate herbs, a hint of garlic, and perhaps a touch of white wine or lemon. It’s a symphony of ocean flavors mingling with comforting carbs, making it an incredibly satisfying and memorable dish. Whether you’re a lifelong seafood aficionado or new to its delights, this bread bowl offers an approachable and incredibly rewarding culinary experience. Its beautiful presentation also makes it a showstopper for any dinner table.

Ingredients for Your Seafood Dream

Gathering the right ingredients is the first step to culinary triumph. For our Stuffed Seafood Bread Bowl, we’ve curated a selection that balances richness and delicate seafood flavors. If you have specific preferences or dietary needs, don’t hesitate to make thoughtful substitutions!

The Star: Seafood Selection

  • 1 lb Mixed Seafood: A delightful combination works best. Consider:

    • Shrimp: Peeled, deveined, and medium-sized for a sweet bite.
    • Crab Meat: Lump crab meat for generous chunks of ocean flavor. (Substitution: Canned or imitation crab meat, finely flaked, but fresh is highly recommended for superior taste and texture.)
    • Scallops: Bay scallops are lovely, or sea scallops cut into bite-sized pieces.
    • Optional additions: Mussels or clams (cooked and shelled), chunks of flaky white fish like cod or haddock.

The Creamy Base

  • 2 tbsp Unsalted Butter: The foundation of our luscious sauce, offering a rich, velvety mouthfeel.
  • 1/4 cup All-Purpose Flour: To thicken our sauce into a decadent consistency. (Substitution: A gluten-free all-purpose flour blend will work if needed.)
  • 1.5 cups Milk: Whole milk provides the creamiest result; 2% can be used, but the sauce might be slightly less rich. (Substitution: Half-and-half or heavy cream for an even more indulgent sauce.)
  • 1/2 cup Seafood or Vegetable Broth: Adds depth and savory umami notes.
  • 1/4 cup Heavy Cream (optional): For an extra layer of luxurious creaminess.

Aromatics and Flavor Boosters

  • 1/2 cup Finely Chopped Onion: Provides a sweet, pungent base. (Substitution: Shallots offer a milder, more refined onion flavor.)
  • 2 cloves Garlic, Minced: Essential for that irresistible aromatic depth.
  • 1/4 cup Chopped Fresh Parsley: Adds a burst of fresh, herbaceous brightness that cuts through the richness. (Substitution: Other fresh herbs like chives or dill can be used.)
  • 1 tbsp Lemon Juice: A touch of acidity to brighten all the flavors.
  • 1/4 tsp Smoked Paprika (optional): For a hint of smoky complexity and color.
  • Salt and Freshly Ground Black Pepper: To taste, essential for balancing and enhancing all flavors.

The Bread Bowl Foundation

  • 4 Large Round Bread Bowls: Look for artisanal sourdough, Italian, or French bread loaves that are sturdy enough to hold the filling. Ensure they have a thick crust.

Optional Garnishes

  • Extra Parsley: For a fresh, colorful finish.
  • Grated Parmesan Cheese: For a savory, nutty topping.
  • Dash of Cayenne Pepper: For a subtle kick.

Timing is Everything

Prep time: 25 minutes
Cook time: 20-25 minutes
Total time: 45-50 minutes

This recipe is reasonably quick for a dish of its caliber. The average preparation time for stuffed bread bowls can range from 30-45 minutes depending on the complexity of the filling and the type of bread used. Our recipe streamlines the process to be ready in under an hour total, making it a feasible weeknight indulgence or a manageable appetizer for gatherings.

A delicious stuffed seafood bread bowl, golden brown and generously filled with creamy seafood.

Step-by-Step Creation Guide

Let’s transform these beautiful ingredients into a show-stopping meal. Follow these steps for a truly delightful result!

Step 1: Prepare Your Seafood

If your seafood isn’t already prepped, now’s the time. Ensure shrimp are peeled and deveined, crab meat is picked over for shells, and scallops are cut into bite-sized pieces if they are large sea scallops. If using pre-cooked seafood like some crab meat, you’ll just be warming it through in the sauce. Raw seafood will cook within the sauce during the baking process. Pat your seafood dry; this helps prevent the filling from becoming watery.

Step 2: Build the Creamy Filling

Melt the butter in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Sprinkle the flour over the onions and garlic, whisking constantly for about 1-2 minutes to cook out the raw flour taste and form a roux.

Gradually whisk in the milk and the broth, a little at a time, ensuring no lumps form. Bring the mixture to a simmer, stirring continuously, until it begins to thicken. Once thickened to a gravy-like consistency, stir in the heavy cream (if using), lemon juice, smoked paprika (if using), salt, and pepper. Taste and adjust seasonings as needed – this is your chance to make it perfect!

Gently fold in your prepared seafood. If using raw seafood, cook it in the sauce for just a few minutes until it’s mostly opaque. If using pre-cooked seafood, just stir it through to coat and warm. You don’t want to overcook seafood at this stage, as it will continue to cook in the oven. Stir in half of the fresh parsley. Remove from heat.

Step 3: Hollow Out the Bread

Preheat your oven to 375°F (190°C). Carefully slice off the top of each bread bowl to create a lid. Using a fork or your fingers, gently scoop out the soft interior bread from each bowl, leaving about a 1-inch thick shell. This creates the perfect cavity for our delicious filling. You can save the scooped-out bread for dipping or to make croutons!

Step 4: Stuff and Bake

Divide the creamy seafood mixture evenly among the hollowed-out bread bowls. Spoon it generously, ensuring it’s mounded slightly.

Place the stuffed bread bowls on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until the filling is hot and bubbly, and the bread is golden brown and toasted around the edges. If you like your bread extra crispy, you can briefly broil them for a minute or two at the very end, watching carefully to prevent burning.

Step 5: The Final Touch

Once baked to perfection, carefully remove the bread bowls from the oven. Garnish with fresh parsley, a sprinkle of Parmesan cheese, or a dash of cayenne pepper if desired. Serve immediately while hot and melty.

Nutritional Glimpse

While exact nutritional values can vary significantly based on seafood choices and richness of the sauce ingredients, a typical serving of a stuffed seafood bread bowl (one bread bowl) generally contains:

  • Calories: 500-800 kcal (depending on bread size and creaminess)
  • Protein: 30-40g
  • Fat: 25-45g (saturated fat will vary with cream and butter content)
  • Carbohydrates: 40-60g
  • Fiber: 3-5g

This dish is a good source of lean protein and minerals like selenium and vitamin B12 from the seafood, but can be calorie-dense due to the bread and creamy sauce.

Healthier Alternatives Without Losing Flavor

Looking to lighten up this decadent dish without sacrificing taste? Here are a few swaps:

  • Bread Choice: Opt for whole wheat bread bowls or slightly smaller portions of standard bread to reduce refined carbohydrates and calories.
  • Lighter Sauce: Instead of a heavy cream and butter roux, try a base made with Greek yogurt or a lighter béchamel using skim milk and a touch less flour. You can also incorporate vegetable broth and a squeeze of lemon for brightness.
  • Leaner Proteins: Focus on leaner seafood like white fish, shrimp, or scallops, and use sparingly if using richer seafood like crab.
  • Add Veggies: Incorporate finely chopped vegetables like bell peppers, spinach, or mushrooms into the filling for added nutrients and fiber, further bulking up the dish.

Serving Suggestions

To complete your Stuffed Seafood Bread Bowl experience:

  • Serve piping hot straight from the oven.
  • Pair with a crisp green salad tossed with a light vinaigrette to balance the richness.
  • Offer crusty bread (or the scooped-out bread) for mopping up any extra delicious filling.
  • A glass of dry white wine, like Sauvignon Blanc or Pinot Grigio, complements the seafood beautifully.

Common Mistakes to Avoid

To ensure your bread bowl is a success:

  • Overcooking Seafood: Seafood cooks very quickly. Overcooking will result in tough, rubbery textures. Cook just until opaque.
  • Watery Filling: Ensure your seafood is patted dry before adding it to the sauce, and don’t add any extra liquid unless the sauce is too thick.
  • Soggy Bread Bottom: Hollow out the bread well. You can lightly toast the inside of the bread bowl before filling to create a slight barrier against moisture.
  • Blandness: Don’t shy away from seasoning! Taste your filling and adjust salt, pepper, and lemon juice before baking.

Storing Your Seafood Masterpiece

Stuffed seafood bread bowls are best enjoyed fresh. However, if you have leftovers:

  • Refrigeration: Allow the bread bowl to cool completely. Store any remaining portions in an airtight container in the refrigerator for up to 2-3 days.
  • Reheating: The best way to reheat is in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. This helps to crisp up the bread again. Microwaving is an option but may result in a softer crust.
  • Freezing: It’s not recommended to freeze the assembled bread bowl as the bread texture can degrade significantly upon thawing.
Close-up of creamy seafood filling overflowing from a golden-brown bread bowl.

Frequently Asked Questions

***Can I make the seafood filling ahead of time?***
Yes, you can prepare the filling up to 24 hours in advance and refrigerate it. Gently reheat it on the stovetop before stuffing the bread bowls.

***What kind of bread is best for this recipe?***
Artisanal loaves like sourdough, French, or Italian bread work wonderfully. They have a sturdy crust that holds up well to the filling, and a chewy interior.

***Can I add vegetables to the filling?***
Absolutely! Finely chopped vegetables like spinach, mushrooms, bell peppers, or peas are excellent additions. Sauté them along with the onions before adding the flour.

***What if I don’t have bread bowls?***
You can use any sturdy, round bread. Slice off the top, hollow it out, and serve the filling in the scooped-out bread cavity. Alternatively, you can bake the filling in a casserole dish and serve smaller portions with crusty bread on the side.

Conclusion

There you have it – the ultimate guide to creating a show-stopping Stuffed Seafood Bread Bowl! This dish is more than just a meal; it’s an experience. The rich, creamy seafood filling encased in a perfectly baked bread bowl is a testament to comfort food at its finest. Whether you’re celebrating a special occasion or simply seeking a truly satisfying culinary adventure, this recipe is sure to impress. So, gather your ingredients, follow these steps, and prepare to be delighted by this luscious, edible masterpiece. Your taste buds will thank you!

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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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