Description
A rich and creamy seafood stew served in a crispy bread bowl, perfect for cozy gatherings.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups seafood stock
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound lump crab meat
- 1/2 pound scallops, cleaned and patted dry
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 4 large crusty bread rolls
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 375°F (190°C).
- Slice off the tops of the bread rolls and hollow out the insides, leaving a thick border.
- Brush the insides and outsides of the bread with olive oil and sprinkle with garlic powder.
- Bake the hollowed-out rolls for about 10-12 minutes until golden brown.
- Melt the butter in a large pot over medium heat.
- Sauté the onion and garlic until softened, about 3-4 minutes.
- Stir in the flour and cook for another minute to form a roux.
- Whisk in the seafood stock, heavy cream, and white wine; bring to a simmer.
- Season with Old Bay seasoning, smoked paprika, cayenne, salt, and pepper.
- Fold in the shrimp, crab meat, and scallops; cook until tender, about 4-5 minutes.
- Stir in the fresh parsley before serving.
- Ladle the soup into the bread bowls and garnish with additional parsley.
Notes
Feel free to customize the seafood or add vegetables as per your preference.
Nutrition
- Serving Size: 1 bread bowl
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg