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Delightful Stuffed Seafood Bread Bowl

Delightful Stuffed Seafood Bread Bowl

Prepare to be amazed by the Delightful Stuffed Seafood Bread Bowl, a show-stopping dish that transforms humble bread into an edible vessel for a rich, creamy, and utterly delicious seafood filling.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • Large, round loaf of crusty bread about 10-12 inches in diameter, sourdough or Italian works wonderfully
  • 1 pound mixed seafood such as shrimp, bay scallops, crab meat – fresh or frozen and thawed
  • 1 tablespoon olive oil
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1/4 cup dry white wine optional, can substitute with extra broth
  • 1 cup heavy cream
  • 1/2 cup seafood broth or chicken broth
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped (plus extra for garnish)
  • 1 tablespoon fresh dill optional, but recommended
  • 1 teaspoon Old Bay seasoning
  • salt and freshly ground black pepper to taste
  • 1/4 cup shredded Gruyere or Swiss cheese
  • 1 tablespoon butter for toasting the bread inside

Equipment

  • Oven
  • Serrated knife
  • Baking Sheet
  • Small Bowl
  • Large skillet

Method
 

  1. Preheat your oven to 375°F (190°C). Using a serrated knife, carefully slice off the top quarter of the bread loaf. Then, gently hollow out the inside of the bread, leaving about a 1-inch thick wall intact. Be careful not to puncture the bottom or sides. Place the hollowed-out bread bowl and its lid on a baking sheet. In a small bowl, melt the 1 tablespoon of butter and brush it generously on the inside of the bread bowl and the lid’s cut side. Bake for 10-15 minutes, or until the inside is lightly golden and slightly toasted. Remove from oven and set aside.
    Large, round loaf of crusty bread, 1 tablespoon butter
  2. While the bread is toasting, heat the olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic
  3. If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by about half, which should take 2-3 minutes.
    1/4 cup dry white wine
  4. Pour in the heavy cream and seafood broth (or chicken broth). Bring the mixture to a gentle simmer, stirring occasionally.
    1 cup heavy cream, 1/2 cup seafood broth or chicken broth
  5. Add the mixed seafood to the simmering sauce. Sprinkle in the Old Bay seasoning, salt, and freshly ground black pepper. Stir gently to combine. Cook for 5-8 minutes, or until the seafood is cooked through and opaque.
    1 pound mixed seafood, 1 teaspoon Old Bay seasoning, salt
  6. Stir in the grated Parmesan cheese, chopped fresh parsley, and dill (if using). Continue to stir until the cheese is melted and the sauce is thick and creamy. Taste and adjust seasoning if needed.
    1/4 cup grated Parmesan cheese, 2 tablespoons fresh parsley, 1 tablespoon fresh dill
  7. Carefully spoon the creamy seafood mixture into the prepared, toasted bread bowl, filling it generously. Make sure to distribute the seafood evenly.
    Large, round loaf of crusty bread
  8. Sprinkle the shredded Gruyere or Swiss cheese evenly over the top of the seafood filling.
    1/4 cup shredded Gruyere or Swiss cheese
  9. Place the stuffed bread bowl back on the baking sheet and bake in the preheated oven for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  10. Remove the Delightful Stuffed Seafood Bread Bowl from the oven. Garnish with a sprinkle of fresh parsley. Serve immediately with the toasted bread lid on the side, or slice it into wedges for easier serving.
    2 tablespoons fresh parsley

Notes

Once the bread bowl has cooled completely, you can store any remaining portions in an airtight container in the refrigerator for up to 3 days. It's best to store any remaining seafood filling separately from the bread if possible.