Stuffed Seafood Soup Bread Bowl

For the Seafood Soup:

1. 2 tablespoons butter
2. 1 medium onion (finely diced)
3. 2 cloves garlic (minced)
4. 2 celery stalks (chopped)
5. 1 large carrot (peeled and diced)
6. 2 tablespoons all-purpose flour (for thickening)
7. 4 cups seafood stock (or chicken stock as a substitute)
8. 1 cup heavy cream
9. 1/2 cup white wine (optional, for depth of flavor)
10. 1 teaspoon Old Bay seasoning
11. 1/2 teaspoon smoked paprika
12. 1/2 teaspoon dried thyme
13. Salt and pepper to taste
14. 1 cup shrimp (peeled and deveined)
15. 1 cup scallops (small or bay scallops preferred)
16. 1 cup crab meat (fresh or canned, picked over for shells)
17. 1/2 cup clams or mussels (optional, steamed and shelled)

For Garnish:

18. Chopped parsley
19. Grated Parmesan cheese
20. Freshly cracked black pepper

Step-by-Step Instructions

Step 1: Prepare the Bread Bowls

1. Preheat your oven to 375°F (190°C).
2. Using a serrated knife, carefully cut the tops off the bread loaves. Scoop out the soft interior, leaving about 1-inch thick walls to form the bowls.
3. Lightly brush the insides of the bread bowls with olive oil. Place them on a baking sheet and toast in the oven for 10 minutes until slightly crispy. This step prevents the soup from soaking through the bread.

Step 2: Sauté the Aromatics

1. In a large pot, melt the butter over medium heat. Add the diced onion, garlic, celery, and carrots. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Step 3: Build the Base of the Soup

1. Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
2. Gradually pour in the seafood stock, stirring constantly to create a smooth base. Add the white wine (if using), and bring the mixture to a simmer.

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