Description
A delicious stuffed seafood soup served in a bread bowl.
Ingredients
Scale
- 1 loaf of sourdough bread
- 2 cups mixed seafood (shrimp, crab, clams)
- 1 cup heavy cream
- 1 cup fish stock
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the top off the sourdough bread and hollow out the inside.
- In a pot, sauté onions and garlic until soft.
- Add mixed seafood and cook until just done.
- Stir in diced tomatoes, fish stock, and cream.
- Season with paprika, salt, and pepper.
- Simmer for 10 minutes.
- Fill the bread bowl with the seafood soup.
- Place the top back on and bake for 15 minutes.
- Garnish with chopped parsley before serving.
Notes
- Use any combination of seafood you prefer.
- Adjust seasoning to your taste.
- Serve immediately for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: stuffed seafood soup bread bowl, seafood soup, bread bowl, chowder