There is nothing quite as comforting and impressive as diving into a rich, creamy seafood feast nestled right inside a crusty loaf of bread. This Stuffed Seafood Bread Bowl Recipe perfectly balances the freshness of the ocean’s bounty with the warm, garlicky embrace of toasted bread. Every bite offers tender shrimp, scallops, mussels, and more all swimming in a luscious sauce, making it a show-stopping dish for dinner parties or a cozy night in. If you love seafood and crave a hearty presentation, this recipe will quickly become your new favorite indulgence.
Ingredients You’ll Need
Gathering simple but fresh ingredients is the secret to making this dish sing. Each component brings its own magic, whether it’s the crunch of bell peppers, the richness of cream, or the fragrant herbs that lift the whole bowl to something extraordinary.
- 1 large round loaf of sourdough or crusty Italian bread: This sturdy loaf will hold all the beautiful seafood filling without falling apart.
- 2 tablespoons olive oil: For brushing the bread with a garlicky sheen that crisps up nicely in the oven.
- 2 cloves garlic, minced: Garlic infuses the bread and seafood mixture with irresistible aroma and flavor.
- 1/4 cup fresh parsley, chopped: Adds a bright, fresh note to brighten the richness.
- 1 tablespoon olive oil: For sautéing the vegetables, ensuring tender, flavorful bites.
- 1 medium onion, chopped: A sweet, savory base for the filling that melts into the sauce.
- 2 cloves garlic, minced: Double the garlic for maximum flavor depth in the seafood filling.
- 1 red bell pepper, chopped: Offers color and a mild sweetness to complement the dish.
- 1 green bell pepper, chopped: Adds crunch and a slightly peppery contrast.
- 1 teaspoon dried oregano: Earthy herb notes that blend beautifully with seafood.
- 1/2 teaspoon dried thyme: Enhances the sauce with subtle herbal complexity.
- 1/4 teaspoon red pepper flakes (optional): Just a touch of heat to awaken the palate if desired.
- 1/4 cup all-purpose flour: The key to thickening your sauce into a luscious, creamy consistency.
- 2 cups fish or vegetable broth: Provides a savory base that ties all the flavors together.
- 1 cup heavy cream: For that rich, velvety texture that makes every spoonful indulgent.
- 1/2 cup dry white wine (optional): Adds acidity and depth, gently lifting the seafood flavors.
- 1 pound mixed seafood (shrimp, scallops, calamari, mussels, cod, or your favorites): The star ingredient bringing fresh ocean essence to every forkful.
- 1/4 cup grated Parmesan cheese: Adds a nutty, savory touch with a hint of saltiness.
- 1/4 cup chopped fresh parsley: Stirred in at the end to keep the dish bright and fresh.
- Salt and pepper to taste: Essential seasonings to balance and enhance the complex flavors.
How to Make Stuffed Seafood Bread Bowl Recipe
Step 1: Preheat and Prepare the Bread
Start by heating your oven to 350°F (175°C). Using a serrated knife, carefully cut a circle out of the top of your bread loaf—leave about an inch of crust around the edges to keep it strong. Gently hollow out the inside, leaving a sturdy one-inch shell. This bread vessel will soon cradle the delicious seafood filling, so take your time to avoid punctures that might let the sauce leak out.
Step 2: Create a Garlic-Infused Bread Base
In a small bowl, mix olive oil, minced garlic, and chopped parsley. Brush this aromatic mixture generously inside the hollowed bread bowl. Pop it in the oven for 10 to 15 minutes, until it becomes lightly toasted and warm to the touch. This step ensures your bread stays crisp and flavorful, ready to hold all that creamy seafood goodness without sogginess.
Step 3: Sauté the Vegetables for Depth
While your bread toasts, heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about five minutes. Then stir in garlic, red and green bell peppers, and continue cooking until the veggies are tender-crisp. These colorful veggies introduce texture, sweetness, and body to the filling that pairs beautifully with the seafood.
Step 4: Spice and Thicken the Base
Sprinkle oregano, thyme, and optional red pepper flakes over the vegetables. Cook the herbs for a minute until they release their fragrance. Then dust the mixture with flour, stirring constantly to form a roux. This thickening agent is the backbone of your creamy sauce, making it luscious and coating every morsel perfectly.
Step 5: Build the Creamy Sauce
Gradually whisk in broth and heavy cream, stirring to combine and avoid lumps. Bring this mixture to a gentle simmer; let the sauce thicken slightly. Add white wine if you choose—it adds an elegant acidity that balances the creaminess beautifully. Simmer for another few minutes to meld the flavors.
Step 6: Cook the Seafood to Perfection
Now the fun part: add your mixed seafood to the pan. Timing matters here—shrimp and scallops will cook in about 3–5 minutes, firm yet tender. Fish may need a few minutes longer, and mussels cook just until they open; discard any that remain closed. This step brings the ocean’s freshest flavors directly into your sauce.
Step 7: Add the Finishing Touches
Once the seafood is cooked, stir in grated Parmesan and fresh parsley. Season with salt and pepper to your liking. These final ingredients add umami, color, and vibrancy, rounding out the filling to perfection.
Step 8: Assemble the Stuffed Seafood Bread Bowl Recipe
Carefully ladle the steaming seafood mixture into your toasted bread bowl. Place the reserved top back on like a cozy lid. For an extra touch, sprinkle a little Parmesan and parsley over the lid for a beautiful finishing flourish. Serve immediately, while the bread is still crusty and the filling hot and inviting.
How to Serve Stuffed Seafood Bread Bowl Recipe
Garnishes
A sprinkle of fresh parsley and more Parmesan cheese over the top adds color and an irresistible aroma. A few lemon wedges on the side bring a splash of brightness that cuts through the richness beautifully.
Side Dishes
Keep sides light and fresh to balance the hearty bread bowl. A crisp green salad dressed simply in lemon vinaigrette or steamed asparagus completes the meal perfectly without overshadowing your star dish.
Creative Ways to Present
For a wow factor, place the bread bowl on a wooden serving board surrounded by extra seafood bites or little bowls of dipping sauces. Consider serving individual portions in mini bread bowls for a fun appetizer twist at parties. No matter how you plate it, this dish is sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep them tightly covered in the refrigerator. The bread might lose some crispness but will still taste delicious when reheated gently.
Freezing
While the assembled bread bowl isn’t freezer-friendly due to the bread texture, you can freeze the seafood filling separately. Store it in an airtight container and thaw overnight in the fridge before reheating.
Reheating
Warm leftovers gently on the stovetop or in the microwave until heated through. If you want to revive some crispness in the bread, pop it in a preheated oven for a few minutes before filling.
FAQs
Can I use other types of bread for the bowl?
Absolutely! While sourdough or crusty Italian bread works best for sturdiness, you can experiment with other dense, crusty loaves. Just avoid very soft or thin bread that might get soggy.
What seafood works best for this recipe?
You have flexibility! Shrimp, scallops, mussels, calamari, and firm white fish are ideal since they hold their texture well when cooked in the sauce. Feel free to customize based on your favorite seafood.
Can I make this recipe dairy-free or gluten-free?
Yes! Substitute heavy cream with coconut milk or a creamy dairy-free alternative. Use gluten-free flour or cornstarch as a thickener, and pick gluten-free bread to accommodate dietary needs.
Is the white wine necessary?
Not at all. The wine adds extra depth and acidity, but if you prefer to skip alcohol, simply increase the broth slightly and add a splash of lemon juice for brightness.
How long does this recipe take to prepare?
Prep and cooking time will usually take about 45 minutes to an hour, depending on your chopping speed and seafood types. The time is well worth the incredible flavors and presentation!
Final Thoughts
There is something truly special about sharing a bubbling, savory seafood stew served right inside a warm bread bowl. This Stuffed Seafood Bread Bowl Recipe is the perfect way to bring friends and family together around a dish that’s hearty, flavorful, and simply fun to eat. Give it a try—you might just find your new signature meal that everyone asks for again and again.
Print
Stuffed Seafood Bread Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American Seafood
Description
A deliciously hearty stuffed seafood bread bowl featuring a medley of shrimp, scallops, calamari, mussels, and fish cooked in a creamy, flavorful sauce with sautéed vegetables, herbs, and Parmesan cheese, all served in a toasted sourdough or Italian bread bowl. Perfect for a comforting meal with a delightful combination of textures and fresh seafood flavors.
Ingredients
Bread Bowl and Garlic Brush
- 1 large round loaf of sourdough or crusty Italian bread (about 10–12 inches in diameter)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
Seafood Filling
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup all-purpose flour
- 2 cups fish or vegetable broth
- 1 cup heavy cream
- 1/2 cup dry white wine (optional)
- 1 pound mixed seafood (shrimp, scallops, calamari, mussels, cod, or your favorites)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for toasting the bread bowl later.
- Cut the Bread: Using a serrated knife, carefully cut a circle in the top of the bread loaf, leaving about 1 inch of bread around the edge. Remove the top circle and set it aside for later use.
- Hollow the Bread: Carefully hollow out the inside of the bread loaf, leaving a 1-inch thick shell without puncturing the bottom or sides. Save the removed bread for breadcrumbs or croutons.
- Garlic Bread Base: Mix olive oil, minced garlic, and chopped parsley in a small bowl and brush this fragrant mixture inside the hollowed bread bowl to add flavor.
- Bake the Bread Bowl: Place the bread bowl on a baking sheet and bake for 10-15 minutes until lightly toasted and warm. This step prevents sogginess once filled.
- Sauté Vegetables: Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened (about 5 minutes). Then add minced garlic, red bell pepper, and green bell pepper. Cook for another 5-7 minutes until vegetables are tender-crisp.
- Add Spices: Stir in dried oregano, dried thyme, and optional red pepper flakes. Cook for 1 minute until fragrant to develop the flavors.
- Make the Roux: Sprinkle all-purpose flour over the vegetables and stir constantly for 1-2 minutes to cook the flour and create a roux, which will thicken the sauce.
- Add Liquids: Gradually whisk in fish or vegetable broth and heavy cream, ensuring a smooth mixture without lumps. Bring to a gentle simmer while stirring occasionally.
- Simmer the Sauce: Optionally add dry white wine and simmer for 5-7 minutes so the sauce slightly thickens and flavors meld.
- Add Seafood: Add the mixed seafood to the simmering sauce and cook until seafood is fully cooked: 3-5 minutes for shrimp and scallops, a bit longer for fish, and until mussels open (discard any that do not open).
- Cheese and Herbs: Stir in grated Parmesan cheese and chopped fresh parsley. Season the filling with salt and pepper to taste.
- Fill the Bread Bowl: Carefully pour the prepared seafood filling into the toasted bread bowl, filling it completely.
- Top with Bread Lid: Place the reserved top circle of bread back onto the filled bread bowl to close it.
- Garnish (Optional): Sprinkle extra Parmesan cheese and parsley over the top for an appealing presentation.
- Serve Immediately: Serve the stuffed seafood bread bowl right away while it’s hot and the bread remains crusty for best enjoyment.
Notes
- You can customize the seafood mix with your favorites or whatever is fresh and available.
- If you prefer a spicier dish, increase the red pepper flakes or add a dash of hot sauce.
- Use crusty bread like sourdough or Italian to withstand the moisture from the filling without becoming soggy too quickly.
- The reserved bread from hollowing can be toasted to make delicious croutons or breadcrumbs.
- For a non-alcoholic version, omit the white wine and substitute with additional broth or a splash of lemon juice for brightness.
- Leftovers can be wrapped tightly and refrigerated, but best enjoyed fresh on the day of serving.
