Description
Hearty and flavorful seafood soup served in a crusty sourdough bread bowl. A delicious and impressive meal!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups fish stock (or vegetable stock)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 pound firm white fish (cod, halibut, or sea bass), cut into 1-inch pieces
- 1 pound large shrimp, peeled and deveined
- 1 pound mussels, scrubbed and debearded
- 1/2 pound sea scallops
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Lemon wedges, for serving
- 4 round sourdough bread loaves (about 6–8 inches in diameter)
- Optional: Olive oil and garlic powder for toasting the bread bowl insides
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic, dried thyme, and red pepper flakes (if using) to the pot. Cook for another minute, stirring constantly, until fragrant.
- Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let the wine simmer for a couple of minutes to allow the alcohol to evaporate.
- Pour in the fish stock (or vegetable stock) and add the diced tomatoes (undrained). Bring the mixture to a boil, then reduce the heat and simmer for at least 15 minutes, or up to 30 minutes.
- Gently add the firm white fish pieces to the soup. Simmer for about 3-5 minutes, or until the fish is cooked through and flakes easily with a fork.
- Add the shrimp and scallops to the soup. Simmer for another 2-3 minutes, or until the shrimp turns pink and opaque and the scallops are cooked through.
- Add the mussels to the soup. Cover the pot and simmer for 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
- Stir in the chopped fresh parsley. Season the soup with salt and freshly ground black pepper to taste.
- Using a serrated knife, carefully cut a circle out of the top of each sourdough bread loaf, creating a lid.
- Gently pull out the soft bread from the inside of each loaf, leaving a hollow bowl.
- For a sturdier bread bowl, brush the inside of each bowl with olive oil and sprinkle with garlic powder (optional). Place the bread bowls on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly toasted.
- Carefully ladle the hot seafood soup into each prepared bread bowl.
- Place the bread bowl lids back on top of the soup (optional). Serve immediately with lemon wedges for squeezing over the soup.
Notes
- Seafood Selection: Customize the seafood to your liking. Add other types of fish, clams, lobster, or crab. Adjust cooking time accordingly.
- Spice Level: Adjust the amount of red pepper flakes to control the spice level.
- Vegetable Additions: Add other vegetables to the soup, such as potatoes, corn, or zucchini. Add them along with the carrots and celery in step 1.
- Creamy Version: For a creamier soup, stir in 1/2 cup of heavy cream or half-and-half at the end of cooking.
- Bread Bowl Alternatives: Use other types of round bread loaves, such as French bread or Italian bread. You can also serve the soup in regular bowls with crusty bread on the side.
- Make Ahead: The seafood soup can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before serving. However, it’s best to add the seafood just before serving to prevent it from becoming overcooked.
- Freezing: While the soup itself freezes well, I don’t recommend freezing it in the bread bowls. The bread will become soggy when thawed. If you want to freeze the soup, freeze it separately and prepare the bread bowls fresh when you’re ready to serve.
- Prep Time: 25 minutes
- Cook Time: 45 minutes