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
Scale
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.
