Stuffed Seafood Soup Bread Bowl (Print Version)

Rich seafood soup served in crusty sourdough bread bowls for a comforting, flavorful meal.

# 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 pound (225 g) shrimp, peeled and deveined
09 - 1/2 pound (225 g) lump crab meat
10 - 1/2 pound (225 g) clams, cooked and shelled (optional)
11 - 1/2 teaspoon Old Bay seasoning
12 - 1/4 teaspoon cayenne pepper (optional)
13 - Salt, to taste
14 - Black pepper, to taste
15 - 1 tablespoon lemon juice
16 - 2 tablespoons fresh parsley, chopped

→ Bread Bowls

17 - 4 large sourdough bread loaves (for bowls)
18 - 1 tablespoon olive oil (for brushing)

# Instructions:

01 - Preheat oven to 190°C. Slice the tops off the sourdough bread loaves and hollow out the interior, ensuring a sturdy shell remains. Use a pastry brush to lightly coat the inside and cut edges with olive oil. Bake for 10 minutes until shells are slightly toasted, then set aside.
02 - In a large pot over medium heat, melt the olive oil and butter until foaming. Add diced onion and sauté for 3–4 minutes until translucent. Stir in minced garlic and cook for an additional minute. Sprinkle in all-purpose flour and stir constantly for 1 minute to form a blond roux.
03 - Gradually pour in the seafood or chicken broth while whisking vigorously to prevent lumps. Bring mixture to a gentle simmer. Incorporate heavy cream, Old Bay seasoning, and cayenne pepper if desired. Simmer for 5–7 minutes, allowing the base to thicken slightly.
04 - Gently fold in shrimp and simmer for 2–3 minutes until just pink and opaque. Add lump crab meat and clams, cooking an additional 1–2 minutes until heated through. Stir in lemon juice and chopped parsley. Adjust seasoning with salt and black pepper to taste.
05 - Ladle the hot seafood soup into the prepared sourdough bread bowls. Garnish with fresh parsley or a sprinkle of Old Bay seasoning. Serve immediately with reserved hollowed bread for dipping.

# Notes:

01 - Ensure bread bowls have thick, even walls to prevent leakage when serving the soup.
02 - The soup can be prepared up to one day ahead and gently reheated before serving.

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