Description
A deliciously hearty Stuffed Seafood Bread Bowl featuring a variety of mixed seafood cooked in a creamy, flavorful sauce with peppers and aromatic herbs, served inside a toasted crusty bread loaf for a comforting and impressive meal.
Ingredients
Scale
Bread Bowl
- 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 Stew 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 the bread bowl for toasting.
- Cut the Bread: Using a serrated knife, cut a circle in the top of the bread loaf, leaving about 1 inch around the edge. Remove and set aside the top circle of bread.
- Hollow the Bread: Carefully hollow out the inside of the bread loaf, leaving a 1-inch-thick shell without puncturing the sides or bottom. Reserve the removed bread for breadcrumbs or croutons.
- Garlic Bread Base: Mix olive oil, minced garlic, and chopped parsley in a small bowl. Brush this mixture inside the hollowed bread bowl to infuse flavor and prevent sogginess.
- Bake the Bread Bowl: Place the bread bowl on a baking sheet and bake for 10-15 minutes until lightly toasted and warmed through.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for about 5 minutes until softened. Add minced garlic, red bell pepper, and green bell pepper and cook for another 5-7 minutes until tender-crisp.
- Add Spices: Stir in dried oregano, dried thyme, and optional red pepper flakes. Cook for 1 minute to release their aroma.
- Make the Roux: Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly to form a roux base.
- Add Liquids: Gradually whisk in fish or vegetable broth and heavy cream to avoid lumps. Bring the mixture to a gentle simmer while stirring occasionally.
- Simmer the Sauce: Add dry white wine if using, and continue simmering for 5-7 minutes until sauce thickens slightly.
- Add Seafood: Add mixed seafood to the sauce and cook until just done — shrimp and scallops about 3-5 minutes, fish slightly longer, and mussels until they open, discarding any that remain closed.
- Cheese and Herbs: Stir in grated Parmesan cheese and chopped fresh parsley. Season to taste with salt and pepper.
- Fill the Bread Bowl: Pour the hot seafood filling carefully into the toasted bread bowl.
- Top with Bread Lid: Replace the reserved top circle of bread onto the filled bread bowl.
- Garnish (Optional): Sprinkle extra Parmesan cheese and parsley on top for an attractive presentation.
- Serve Immediately: Serve the stuffed seafood bread bowl hot while the bread remains crispy and the seafood filling is warm.
Notes
- Reserve the removed bread for breadcrumbs or croutons to minimize waste.
- You can substitute fish or vegetable broth based on preference or dietary restrictions.
- The white wine is optional but adds a subtle depth of flavor.
- Adjust red pepper flakes for desired heat level or omit to keep it mild.
- Seafood variety can be customized according to availability and taste.
- Serve immediately to prevent the bread bowl from becoming soggy.
