Description
Indulge in a rich and creamy stuffed seafood soup served in a crispy sourdough bread bowl. Packed with shrimp, scallops, clams, and white fish, this comforting dish is perfect for seafood lovers.
Ingredients
Scale
- 8 oz fresh shrimp, peeled and deveined
- 6 oz scallops
- 8 small clams, scrubbed
- 6 oz white fish (such as cod or halibut), diced
- 2 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1/2 cup celery, chopped
- 1/2 cup carrots, diced
- 1 cup potatoes, diced
- 2 tbsp all-purpose flour
- 3 cups seafood stock
- 1/2 cup heavy cream
- 1/2 cup white wine
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 4 sourdough bread bowls
Instructions
- Prepare the Bread Bowls: Cut off the tops of each sourdough loaf and hollow out the center, leaving about an inch of bread along the edges. Set aside.
- Sauté the Aromatics: In a large pot, heat olive oil and butter over medium heat. Add diced onions, garlic, celery, and carrots. Cook until softened and fragrant.
- Make the Base: Stir in the flour, cooking for 1-2 minutes to create a roux. Slowly add white wine, stirring continuously, followed by the seafood stock. Bring to a gentle simmer.
- Add the Vegetables & Seasonings: Toss in diced potatoes, thyme, bay leaves, salt, pepper, paprika, and cayenne if using. Simmer until potatoes are tender.
- Cook the Seafood: Add clams first, allowing them to open. Then add shrimp, scallops, and white fish. Cook until seafood is opaque and fully cooked.
- Finish the Soup: Stir in heavy cream and fresh parsley. Adjust seasoning as needed and let simmer for a few more minutes.
- Assemble & Serve: Ladle the hot seafood soup into the prepared bread bowls. Garnish with extra parsley and serve immediately.
Notes
- Spicy Kick: Add extra cayenne or chopped jalapeños.
- Dairy-Free: Use coconut milk instead of heavy cream.
- Gluten-Free: Substitute flour with cornstarch and use a gluten-free bread bowl.
- Lighter Version: Use a tomato-based broth instead of a creamy one.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Keywords: seafood soup, bread bowl soup, creamy seafood soup, stuffed bread bowl, chowder