Stuffed Seafood Bread Bowl

If you’re searching for a cozy, indulgent dish that combines hearty comfort with elegant flavors, this Stuffed Seafood Bread Bowl is your dream come true. Overflowing with creamy, spiced seafood chowder and served in a toasted crusty bread bowl, this dish is the perfect marriage of rich texture, bold flavor, and impressive presentation. It’s like a seafood bisque and a warm loaf of bread had the ultimate culinary baby.

This recipe brings together three luxurious seafood varieties—shrimp, crab, and scallops—swimming in a velvety broth made from seafood stock, cream, wine, and aromatic spices like Old Bay, smoked paprika, and a hint of cayenne. It’s a restaurant-worthy soup that’s surprisingly easy to pull off at home. And when you ladle it into toasted artisan bread rolls hollowed out into bowls, it turns into a complete meal that’s comforting, filling, and unforgettable.

Whether you’re planning a special occasion dinner or want to elevate your weekend cooking game, this stuffed seafood bread bowl delivers. It’s a showstopper that will wow your family and guests, and leave everyone scraping the last bite from their edible bowls.

Why You’ll Love This Recipe

1. Restaurant-Worthy at Home – Impress guests with minimal effort but maximum flavor.
2. Rich and Creamy Texture – The broth is luxurious and satisfying.
3. All-in-One Meal – Protein, carbs, and flavor all wrapped into a single dish.
4. Perfect for Cold Weather – A warm, cozy seafood chowder that fills and warms.
5. Beautiful Presentation – Serving in bread bowls takes it to the next level visually and texturally.

Ingredients

For the Soup:

• Unsalted butter
• Onion
• Garlic
• All-purpose flour
• Seafood stock
• Heavy cream
• Dry white wine
• Old Bay seasoning
• Smoked paprika
• Cayenne pepper (optional)
• Shrimp
• Lump crab meat
• Scallops
• Fresh parsley
• Salt
• Black pepper

For the Bread Bowls:

• Large crusty bread rolls (sourdough or artisan)
• Olive oil
• Garlic powder

Variations

• Add veggies – Corn, diced potatoes, or celery make great additions to bulk up the soup.
• Use different seafood – Try clams, lobster meat, or firm white fish.
• Spice it up – Increase the cayenne or add a splash of hot sauce.
• Make it dairy-free – Use coconut milk and olive oil instead of cream and butter.
• Low-carb version – Serve the seafood chowder in a bowl with a side of keto bread or omit the bread bowl entirely.

How to Make the Recipe

Step 1: Prep the Bread Bowls

Cut the tops off the bread rolls and hollow out the centers. Brush the insides with olive oil and sprinkle with garlic powder. Toast in the oven at 375°F (190°C) for 10–12 minutes, until crisp and golden.

Step 2: Sauté Aromatics

In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent. Stir in the garlic and cook for another minute.

Step 3: Make the Roux

Sprinkle the flour over the onion and stir continuously for 1–2 minutes to form a roux.

Step 4: Add Liquids

Gradually whisk in the seafood stock, followed by the white wine and heavy cream. Stir until smooth and bring to a gentle simmer.

Step 5: Season the Broth

Add Old Bay, smoked paprika, cayenne pepper (if using), salt, and black pepper. Let simmer for 5–7 minutes to blend flavors.

Step 6: Cook the Seafood

Add shrimp, scallops, and crab meat to the soup. Simmer for 5–8 minutes, or until the shrimp are pink and the scallops are opaque.

Step 7: Finish and Assemble

Stir in chopped parsley and adjust seasoning if needed. Ladle the hot seafood soup into the prepared bread bowls and serve immediately.

Tips for Making the Recipe

• Pat seafood dry before cooking to avoid excess water thinning the broth.
• Use fresh seafood when possible for the best flavor.
• Toasting the bread bowls prevents them from becoming soggy.
• Keep the soup on low heat once seafood is added to avoid overcooking.
• Add wine slowly and let the alcohol cook off to prevent bitterness.

How to Serve

These stuffed seafood bread bowls are best served:

• With a side salad or grilled asparagus
• Garnished with extra parsley or a squeeze of lemon
• Accompanied by a crisp white wine or sparkling water
• At dinner parties, seafood nights, or during the holidays
• As a luxurious lunch or comforting cold-weather dinner

Make Ahead and Storage

Storing Leftovers

Store leftover soup (not in bread bowls) in an airtight container in the refrigerator for up to 3 days.

Freezing

The seafood soup can be frozen, but note that cream-based soups may slightly change in texture. Freeze in airtight containers for up to 1 month.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of stock or cream if it thickens too much.

FAQs

1. Can I make the soup ahead of time?

Yes, make the soup a day in advance and store in the fridge. Reheat before serving in the bread bowls.

2. What type of bread works best?

Sourdough or artisan rolls with thick crusts work best to hold the soup without getting soggy.

3. Can I omit the wine?

Yes, you can substitute with more stock or a splash of lemon juice for acidity.

4. Can I use frozen seafood?

Yes, thaw it completely and pat dry before using to avoid watery soup.

5. How do I keep the bread bowls from getting soggy?

Toast them first and serve the soup immediately after filling.

6. Can I use pre-cooked seafood?

Yes, just add it at the end and heat through to avoid overcooking.

7. Is there a gluten-free option?

Use gluten-free flour for the roux and serve in a gluten-free bowl or with gluten-free bread.

8. What wine pairs best with this dish?

A dry white like Chardonnay or Sauvignon Blanc complements the creamy, seafood-rich flavors.

9. Can I make this without Old Bay?

You can substitute with a mix of celery salt, paprika, mustard powder, and a pinch of cayenne.

10. Can I double the recipe for a crowd?

Absolutely—just use a larger pot and adjust seasoning to taste.

Conclusion

Stuffed Seafood Bread Bowls are the epitome of comfort and luxury in one irresistible dish. With a rich, creamy soup full of tender shrimp, crab, and scallops nestled inside a crispy, garlicky bread bowl, every bite is a flavor-packed experience. Whether you’re entertaining or just treating yourself to something special, this recipe offers all the warmth, indulgence, and satisfaction of a seaside feast—without leaving your kitchen. Dig in and enjoy the best of both worlds: soup and bread, perfectly united.

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