Ingredients:

  • 1 large round sourdough loaf (1.5-2 lb)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup all-purpose flour
  • 2 cups fish or chicken stock
  • 1 cup heavy cream
  • 1/2 cup dry white wine (Sauvignon Blanc)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 pound peeled and deveined medium shrimp
  • 1/2 pound sea scallops, patted dry
  • 1 pound firm white fish fillets (cod, haddock, or sea bass)
  • 1/4 cup chopped fresh parsley, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Cut a circle out of the top of the sourdough loaf. Hollow out the bread, leaving a 1-inch thick shell. Reserve the bread you scoop out.
  2. Mix parmesan and parsley in a bowl.
  3. Brush inside of bread bowls with olive oil and garlic. Sprinkle Parmesan mixture inside the bread bowls and Bake until golden.
  4. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until softened.
  5. Sprinkle flour over the onion mixture and cook for 1 minute, stirring constantly.
  6. Gradually whisk in fish stock, white wine, and heavy cream. Bring to a simmer, stirring constantly, until thickened.
  7. Stir in thyme, salt, and pepper. Adjust seasoning to taste.
  8. Add shrimp, scallops, and white fish to the sauce. Cook until the seafood is opaque and cooked through.
  9. Spoon the seafood filling into the toasted sourdough bread bowls. Garnish with fresh parsley and serve immediately with lemon wedges.