The Stuffed Seafood Bread Bowl Recipe is your ticket to a truly spectacular and satisfying meal. This isn’t just a recipe; it’s an experience, transforming humble bread into a vessel for a rich, creamy, and utterly delicious seafood filling that’s perfect for casual dinners or special occasions.
Key Ingredients for the Stuffed Seafood Bread Bowl Recipe
To craft this delightful Stuffed Seafood Bread Bowl Recipe, you’ll need the following:
- For the Bread Bowls:
- 4 large, round crusty bread loaves (about 6-8 inches in diameter, such as sourdough or Italian bread)
- 2 tablespoons melted unsalted butter
- 1 clove garlic, minced (optional, for brushing on the inside of the bread)
- For the Seafood Filling:
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 pound mixed seafood (e.g., cooked shrimp, bay scallops, crab meat, flaked cooked fish like cod or haddock), roughly chopped if large
- 1/4 cup all-purpose flour
- 2 cups milk (whole milk recommended for creaminess)
- 1/2 cup seafood or fish broth (or chicken broth)
- 1/2 teaspoon dried dill
- 1/4 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- 1/4 cup grated Parmesan cheese (optional, for added richness)
- 1/4 cup shredded cheddar cheese or Gruyere cheese (optional, for the topping)
- Pinch of cayenne pepper (optional, for a little kick)
How to Make the Stuffed Seafood Bread Bowl Recipe
Get ready to impress yourself and your loved ones with this incredibly easy and undeniably delicious Stuffed Seafood Bread Bowl Recipe. This dish is a symphony of creamy textures and savory seafood flavors, all cradled within a perfectly toasted bread bowl. With a preparation time of approximately 30 minutes and a cooking time of about 30-40 minutes, you’ll have a restaurant-worthy meal ready in under an hour, making it perfect for weeknights or entertaining.
Step-by-Step Instructions
- Prepare the Bread Bowls: Preheat your oven to 375°F (190°C). Slice off the top 1-1.5 inches of each bread loaf, creating a lid. Carefully hollow out the inside of each loaf, leaving a sturdy shell about 1/2 to 3/4 inch thick. You can reserve the scooped-out bread for croutons or breadcrumbs. Place the hollowed-out bread bowls on a baking sheet. Brush the insides of the bread bowls with melted butter (and minced garlic, if using). This helps to create a barrier and adds a delicious flavor.
- Pre-bake the Bread Bowls: Bake the hollowed-out bread bowls for 10-15 minutes, or until they are lightly golden and slightly firm. This step is crucial for preventing a soggy bottom once the filling is added. Remove from the oven and set aside.
- Sauté the Aromatics: While the bread bowls are pre-baking, heat the olive oil in a large skillet over medium heat. Add the chopped onion, celery, and green bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Create the Creamy Sauce Base: Sprinkle the flour over the sautéed vegetables and stir well. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste. Gradually whisk in the milk and seafood broth, ensuring no lumps form. Bring the mixture to a simmer, stirring frequently, until it thickens to a creamy sauce consistency, about 5-8 minutes.
- Add the Seafood and Seasonings: Gently stir in the prepared mixed seafood, dried dill, dried thyme, salt, and freshly ground black pepper to taste. If using, add a pinch of cayenne pepper. Continue to cook, stirring gently, until the seafood is heated through and cooked (if you’re using uncooked seafood, ensure it cooks through in this step).
- Incorporate Fresh Herbs and Cheese: Remove the skillet from the heat. Stir in the chopped fresh parsley and grated Parmesan cheese (if using). Taste and adjust seasonings as needed. The filling should be rich, flavorful, and generously seasoned.
- Fill the Bread Bowls: Carefully spoon the creamy seafood filling into the pre-baked bread bowls, filling them generously.
- Top and Bake: If desired, sprinkle the shredded cheddar or Gruyere cheese over the top of the filling in each bread bowl.
- Final Baking: Place the filled bread bowls back onto the baking sheet and bake in the preheated oven for another 15-20 minutes, or until the filling is hot and bubbly, and the cheese (if used) is melted and golden brown.
- Serve: Garnish with extra fresh parsley, if desired. Serve the Stuffed Seafood Bread Bowl Recipe immediately while hot.
Why You’ll Love This Stuffed Seafood Bread Bowl Recipe
You’ll adore this Stuffed Seafood Bread Bowl Recipe for so many reasons, starting with its show-stopping presentation. Imagine delightful, golden crusty bread bowls brimming with a luscious, creamy seafood medley – it’s truly a feast for the eyes and the palate! This recipe offers a fantastic way to enjoy a gourmet seafood experience without the hefty restaurant price tag; all those tender shrimp, flaky fish, and succulent crab are right there, made conveniently in your own kitchen. The combination of fresh herbs and savory cheeses elevates the entire dish, making each bite a burst of comforting flavor, a cozy, satisfying alternative to ordering expensive seafood pasta or a fancy seafood casserole.
This Stuffed Seafood Bread Bowl Recipe is more than just a meal; it’s an invitation to gather around the table. It’s a hands-on eating experience that’s inherently fun and interactive, perfect for making memories with family and friends. So go ahead, grab your apron, and make this Stuffed Seafood Bread Bowl Recipe tonight – you won’t regret it!
Storing and Reheating Tips
Properly storing and reheating your delicious Stuffed Seafood Bread Bowl Recipe will ensure you can enjoy every last bit of this fantastic dish.
- Refrigeration: Once cooled, store any leftover stuffed bread bowls in an airtight container or wrap them tightly in plastic wrap and then aluminum foil. They can be kept in the refrigerator for up to 2-3 days. It’s best to store the filling and the bread bowl separately if possible, to prevent the bread from becoming too soggy.
- Reheating:
- Oven Method (Recommended): For the best results, reheat individual bread bowls in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and the bread is re-crisped. If you stored the filling separately, gently reheat the filling on the stovetop or in the microwave before spooning it back into the warmed bread bowl.
- Microwave Method: You can microwave individual portions for 1-2 minutes, or until heated through. Be aware that the bread may become a bit softer using this method.
- Freezing: This recipe is best enjoyed fresh, but you can freeze components if needed. It is not recommended to freeze the entire assembled bread bowl as the bread will become very soggy upon thawing. You can, however, freeze the seafood filling. Allow the filling to cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. Label and freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat thoroughly on the stovetop before filling pre-baked bread bowls.
Final Thoughts
The Stuffed Seafood Bread Bowl Recipe is a truly unforgettable culinary creation, marrying the comforting embrace of bread with a luxurious seafood filling. Embrace the joy of homemade gourmet and try this spectacular Stuffed Seafood Bread Bowl Recipe for a meal that’s both impressive and wonderfully satisfying.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Stuffed Seafood Bread Bowl Recipe
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Slice off the top 1-1.5 inches of each bread loaf, creating a lid. Carefully hollow out the inside of each loaf, leaving a sturdy shell about 1/2 to 3/4 inch thick. You can reserve the scooped-out bread for croutons or breadcrumbs. Place the hollowed-out bread bowls on a baking sheet. Brush the insides of the bread bowls with melted butter (and minced garlic, if using). This helps to create a barrier and adds a delicious flavor.4 large, round crusty bread loaves, 2 tablespoons melted unsalted butter, 1 clove garlic, minced
- Bake the hollowed-out bread bowls for 10-15 minutes, or until they are lightly golden and slightly firm. This step is crucial for preventing a soggy bottom once the filling is added. Remove from the oven and set aside.
- While the bread bowls are pre-baking, heat the olive oil in a large skillet over medium heat. Add the chopped onion, celery, and green bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 cup chopped yellow onion, 1/2 cup chopped celery, 1/2 cup chopped green bell pepper, 2 cloves garlic, minced
- Sprinkle the flour over the sautéed vegetables and stir well. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste. Gradually whisk in the milk and seafood broth, ensuring no lumps form. Bring the mixture to a simmer, stirring frequently, until it thickens to a creamy sauce consistency, about 5-8 minutes.1/4 cup all-purpose flour, 2 cups milk, 1/2 cup seafood or fish broth
- Gently stir in the prepared mixed seafood, dried dill, dried thyme, salt, and freshly ground black pepper to taste. If using, add a pinch of cayenne pepper. Continue to cook, stirring gently, until the seafood is heated through and cooked (if you’re using uncooked seafood, ensure it cooks through in this step).1 pound mixed seafood, 1/2 teaspoon dried dill, 1/4 teaspoon dried thyme, salt and freshly ground black pepper, pinch cayenne pepper
- Remove the skillet from the heat. Stir in the chopped fresh parsley and grated Parmesan cheese (if using). Taste and adjust seasonings as needed. The filling should be rich, flavorful, and generously seasoned.1/4 cup fresh parsley, chopped, 1/4 cup grated Parmesan cheese
- Carefully spoon the creamy seafood filling into the pre-baked bread bowls, filling them generously.
- If desired, sprinkle the shredded cheddar or Gruyere cheese over the top of the filling in each bread bowl.1/4 cup shredded cheddar cheese or Gruyere cheese
- Place the filled bread bowls back onto the baking sheet and bake in the preheated oven for another 15-20 minutes, or until the filling is hot and bubbly, and the cheese (if used) is melted and golden brown.
- Garnish with extra fresh parsley, if desired. Serve the Stuffed Seafood Bread Bowl Recipe immediately while hot.1/4 cup fresh parsley, chopped