Ingredients:

  • 1 large round sourdough bread loaf (9-10 inches diameter)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)
  • 1 pound mixed seafood (shrimp, scallops, crab meat or imitation crab), cut into bite-sized pieces
  • 1/4 cup all-purpose flour
  • 2 cups heavy cream
  • 1/2 cup fish stock or chicken broth
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1 lemon, zested and juiced
  • Salt and freshly ground black pepper to taste
  • Optional: A pinch of red pepper flakes, to taste

Instructions:

  1. Cut a circle out of the top of the sourdough loaf, leaving about a 1-inch border. Hollow out the inside of the loaf, reserving the bread pieces. Brush the inside of the bread bowls with olive oil, sprinkle with minced garlic, parsley, salt, and pepper, and bake at 350°F (175°C) for 10-15 minutes, or until lightly toasted.
  2. Melt butter in a large skillet or Dutch oven over medium heat. Add onion and sauté until softened and translucent. Add garlic and cook until fragrant.
  3. Pour in white wine and scrape up any browned bits from the bottom of the pan. Simmer until reduced by half.
  4. Add the mixed seafood to the pan and cook until opaque and just cooked through. Remove the seafood from the pan and set aside.
  5. Whisk in flour into the skillet, cook for 1 minute. Gradually whisk in heavy cream and fish stock (or chicken broth). Bring to a simmer, stirring constantly, until the sauce has thickened.
  6. Stir in Parmesan cheese, parsley, dill, lemon zest, and lemon juice. Season with salt, pepper, and red pepper flakes (if using).
  7. Gently fold the cooked seafood back into the cream sauce.
  8. Spoon the seafood filling into the prepared bread bowls. If desired, you can sprinkle extra cheese on top and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
  9. Garnish with fresh parsley or dill, and serve the Stuffed Seafood Bread Bowl while hot.