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Deliciously Bold Stuffed Seafood Soup Bread

Stuffed Seafood Soup Bread made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 4 cups seafood stock
  • 1 lb mixed seafood shrimp, scallops, crab
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 cup diced tomatoes canned or fresh
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 4 large crusty bread bowls

Instructions

  • Sauté the onions and garlic in olive oil until translucent.
  • Add diced tomatoes and smoked paprika, cooking for a few minutes.
  • Pour in the seafood stock and bring it to a simmer.
  • Stir in the mixed seafood and cook until just opaque.
  • Incorporate heavy cream and gently mix until fully combined.
  • Prepare the bread bowls by slicing off the tops and hollowing out the insides.
  • Fill the bread bowls with the seafood soup and serve immediately.