Stuffed Seafood Bread Bowl
This warm and creamy seafood medley is baked inside a crusty bread bowl and overflowing with tender shrimp, crab, and white fish in a garlicky white wine cream sauce. Topped with herbs and a hint of cheese, it’s a luxurious centerpiece perfect for dinner parties or a cozy weekend treat.
Time Required:
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
For the Bread Bowl:
4 round crusty sourdough or artisan bread rolls (about 5–6 inches wide)
Olive oil, for brushing
1 clove garlic, halved
For the Seafood Filling:
1 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
1 shallot or small onion, finely chopped
1/2 cup dry white wine or seafood stock
1/2 cup heavy cream or half-and-half
1/4 cup grated Parmesan or Pecorino
1/2 tsp Dijon mustard
1/2 tsp smoked paprika
1/4 tsp chili flakes
Salt and black pepper, to taste
Seafood:
100g (3.5 oz) shrimp, peeled and deveined
100g (3.5 oz) crab meat (real or high-quality imitation)
100g (3.5 oz) firm white fish (like cod or haddock), chopped
1 tbsp fresh parsley, chopped
Juice of ½ lemon
Instructions:
1. Prepare the bread bowls:
Slice off tops of bread rolls. Scoop out the interior, leaving a thick shell.
Brush inside lightly with olive oil, rub with garlic clove, and toast in a 375°F (190°C) oven for 8–10 minutes until crisp.
2. Cook the seafood filling:
Heat butter and oil in a pan over medium heat. Saute shallot for 2–3 mins until soft.
Add garlic and cook for 30 seconds. Pour in wine and simmer 2–3 mins until slightly reduced.
Stir in cream, mustard, paprika, salt, pepper, and chili flakes.
Add fish first; cook for 2 mins. Then add shrimp and crab; simmer gently until just cooked (2–4 minutes).
Stir in cheese, lemon juice, and parsley. Taste and adjust seasoning.
3. Assemble and serve:
Spoon hot seafood filling into each toasted bread bowl. Top with extra Parmesan if desired.
Serve immediately with a side salad or grilled vegetables.
Notes & Tips:
Bread: Use sturdy rolls or small round loaves with a thick crust so they don’t get soggy.
Make ahead: Prepare filling in advance and warm just before stuffing.
Cheese: Gruyere, fontina, or mozzarella can also be added for meltiness.
Herbs: Dill or chives work beautifully too for garnish.
Frequently Asked Questions
Q: Can I use frozen seafood?
A: Yes — fully thaw and pat dry before cooking.
Q: Can I make this without wine?
A: Absolutely — use seafood stock, chicken broth, or even water with lemon juice.
Q: Is this dish spicy?
A: Only mildly; skip chili flakes if you prefer it mild.
Q: Can I make this gluten-free?
A: Yes — use gluten-free bread and check all ingredient labels.
Nutritional Information:
Calories: ~420 kcal
Protein: 28 g
Fat: 25 g
Carbohydrates: 25 g
Fiber: 2 g
Sugar: 3 g
Sodium: ~500 mg
Omega-3: High
Calcium & Vitamin D: Excellent source