Description
Warm and comforting seafood soup served in a crusty bread bowl, blending rich flavors of shrimp, crab, and scallops with an aromatic broth.
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 the tops off the bread rolls and hollow out the insides.
- Brush the insides and outsides with olive oil and sprinkle with garlic powder.
- Place the hollowed-out rolls on a baking sheet and bake for 10–12 minutes until crispy and golden brown.
- Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes.
- Stir in the flour and cook for another minute to create a roux.
- Whisk in the seafood stock, heavy cream, and white wine, bringing to a gentle simmer.
- Cook the soup for 5 minutes, stirring in Old Bay seasoning, smoked paprika, and cayenne (if using).
- Add the shrimp, crab meat, and scallops to the pot and cook for 4-5 minutes until seafood is cooked through.
- Stir in the chopped parsley and ladle the soup into the prepared bread bowls.
- Garnish with extra parsley and serve immediately.
Notes
Make-ahead: Prepare the soup a day in advance and reheat gently before serving. Use fresh bread for the best texture and avoid sogginess by serving immediately.
Nutrition
- Serving Size: 1 bread bowl
- Calories: 650
- Sugar: 4g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 170mg