Stuffed Seafood Bread Bowl transforms ordinary dinner into an extraordinary experience by combining the rustic charm of artisan bread with a luxurious medley of fresh seafood in a creamy, aromatic sauce. This impressive dish hollows out crusty sourdough rounds to create edible bowls that are filled with a rich combination of shrimp, crab, scallops, and tender fish, all swimming in a velvety white wine cream sauce infused with herbs and garlic. What makes this recipe truly special is how the bread bowl serves both as vessel and star, soaking up the incredible seafood flavors while providing satisfying substance that makes this feel like the ultimate comfort food. The contrast between the crispy, golden exterior of the bread and the creamy, indulgent seafood filling creates textural magic in every spoonful, while the aromatic steam that rises from the hot filling makes this dish as much a feast for the senses as it is for the palate. Whether you’re planning a romantic dinner for two or looking to impress dinner party guests, these Stuffed Seafood Bread Bowls deliver restaurant-quality presentation with the warmth and satisfaction of homemade cooking.
Serving Quantity: Serves 4 as a main course
Ingredients
For the bread bowls:
- 4 round sourdough bread loaves (6-inch diameter)
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
For the seafood filling:
- 1 pound large shrimp, peeled and deveined
- 8 ounces lump crabmeat, picked over for shells
- 8 ounces sea scallops, side muscles removed
- 8 ounces firm white fish (halibut or cod), cut into chunks
- 2 tablespoons olive oil
- Salt and white pepper for seasoning
For the cream sauce:
- 4 tablespoons butter
- 1 large shallot, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 2 cups seafood stock or clam juice
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh tarragon, chopped
- 1/2 teaspoon Old Bay seasoning
- Salt and white pepper to taste
For garnish:
- Fresh chives, chopped
- Lemon wedges
- Extra fresh herbs
Equipment Needed
You’ll need a large skillet or sauté pan, a sharp serrated knife for hollowing the bread, a spoon for scooping, and a baking sheet. Having a whisk on hand will help create a smooth sauce, and tongs will make handling the seafood easier.
Preparing the Bread Bowls
Preheat your oven to 400 degrees Fahrenheit. Using a sharp serrated knife, cut the top quarter off each sourdough loaf, creating a lid for each bowl. Set these tops aside as they’ll be used later for dipping.
Carefully hollow out the inside of each loaf, leaving about a 1-inch thick wall all around to maintain structural integrity. Remove the bread in chunks, being careful not to pierce through the bottom or sides. Save the removed bread pieces for breadcrumbs or other uses.
Seasoning and Crisping the Bowls
In a small bowl, mix the melted butter with minced garlic and chopped parsley. Brush this mixture generously inside each hollowed bread bowl and on the cut surfaces of the reserved tops.
Place the bread bowls and tops on a baking sheet and bake for 10-12 minutes until the interiors are lightly golden and crispy. This step prevents the bread from becoming soggy when filled with the creamy seafood mixture.
Preparing the Seafood Components
While the bread bowls toast, prepare your seafood by patting everything completely dry with paper towels. Season the shrimp, scallops, and fish chunks lightly with salt and white pepper. Proper seasoning and dry surfaces are crucial for achieving good searing without overcooking.
Keep the crabmeat refrigerated until ready to use, as it’s already cooked and just needs to be warmed through in the sauce. Pick through it one more time to ensure no shell pieces remain.
Searing the Seafood
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the scallops first, cooking for 2 minutes per side until golden brown. Remove to a plate and set aside.
Add the fish chunks to the same pan and cook for 2-3 minutes until lightly golden, then remove. Finally, add the shrimp and cook for 1-2 minutes per side until pink and just cooked through. The key is not to fully cook the seafood at this stage, as it will finish cooking in the cream sauce.
Building the Cream Sauce Foundation
In the same skillet, reduce heat to medium and add the butter. Once melted, add the diced shallot and cook for 2-3 minutes until softened and fragrant. Add the minced garlic and cook for another minute, being careful not to let it brown.
Sprinkle the flour over the shallot mixture and stir constantly for 2 minutes to cook out the raw flour taste. This creates a roux that will thicken your cream sauce and prevent it from breaking.
Creating the Luxurious Sauce
Gradually whisk in the white wine, stirring constantly to prevent lumps from forming. Let the wine reduce by half, about 2-3 minutes, which concentrates its flavor and cooks off the alcohol.
Slowly add the seafood stock while continuing to whisk, followed by the heavy cream. Bring the mixture to a gentle simmer and cook for 5-6 minutes until it thickens enough to coat the back of a spoon.
Combining Seafood and Sauce
Reduce heat to low and gently fold in all the seared seafood along with the picked crabmeat. Add the lemon juice, chopped dill, tarragon, and Old Bay seasoning. Stir gently to avoid breaking up the delicate seafood pieces.
Taste and adjust seasonings with salt and white pepper as needed. The sauce should be creamy and well-seasoned, complementing rather than overpowering the delicate seafood flavors.
Final Assembly and Serving
Remove the toasted bread bowls from the oven and place each one on an individual serving plate. Carefully ladle the hot seafood mixture into each bowl, filling them generously but not overflowing.
The hot filling should come right to the rim of the bread bowl, creating an impressive presentation that showcases all the beautiful seafood and herbs in the creamy sauce.
Garnishing and Presentation
Sprinkle fresh chopped chives over each filled bread bowl and provide lemon wedges on the side for guests to add brightness as desired. Place the toasted bread tops alongside each bowl for dipping into the sauce.
The contrast between the golden, crispy bread and the creamy, pale sauce dotted with colorful seafood and herbs creates a restaurant-worthy presentation that’s sure to impress.
Serving Tips and Accompaniments
Serve immediately while the seafood is hot and the bread bowls are still crispy. Provide soup spoons for easy eating, and encourage diners to break pieces of the bowl itself to soak up every bit of the delicious sauce.
A simple green salad dressed with lemon vinaigrette makes an excellent accompaniment, providing fresh contrast to the rich, creamy seafood filling.
Wine Pairing Suggestions
This dish pairs beautifully with crisp white wines that complement seafood without overwhelming the delicate flavors. Sauvignon Blanc, Pinot Grigio, or a lightly oaked Chardonnay all work wonderfully with the cream sauce and mixed seafood.
For those who prefer sparkling wine, Champagne or Prosecco provides perfect acidity to cut through the richness while celebrating the special occasion feel of this impressive dish.
Make-Ahead Strategies
The bread bowls can be hollowed out and toasted several hours ahead, then rewarmed briefly in the oven before serving. The seafood can be seared earlier in the day and refrigerated, though the sauce should be made fresh for the best texture and flavor.
If you must prepare components ahead, undercook the seafood slightly during the initial searing, as it will continue cooking when reheated in the sauce.
Variations and Substitutions
Feel free to customize the seafood selection based on availability and preference. Lobster meat makes this dish even more luxurious, while mussels or clams can add interesting variety. For those avoiding shellfish, use only firm white fish and increase the quantity accordingly.
The herb combination can be adjusted to taste. Fresh basil and oregano create a more Mediterranean flavor profile, while chives and parsley keep things classic and fresh.
Troubleshooting Common Issues
If your sauce becomes too thick, thin it with additional seafood stock or cream. If it’s too thin, simmer gently until reduced to the proper consistency. Always taste and adjust seasonings at the end, as the seafood and bread will absorb some of the flavors during assembly.
Should your bread bowls become soggy despite toasting, place them back in the oven for a few minutes before filling to restore crispness. The key is serving immediately once assembled to maintain the textural contrast that makes this dish so special.
