Ingredients
Scale
- 1 large round sourdough bread loaf (about 10 inches diameter)
- 1/2 pound cooked shrimp, peeled and chopped (can substitute with cooked crab meat or scallops)
- 1/2 pound white fish fillet (like cod or tilapia), cooked and flaked
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup celery, diced
- 3/4 cup half-and-half (or whole milk as a lighter alternative)
- 1/2 cup sharp white cheddar cheese, shredded (optional: swap for Monterey Jack or Gruyère)
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- 1 teaspoon Old Bay seasoning (or substitute with a pinch of paprika and celery salt)
- Salt and freshly ground black pepper, to taste
- Juice of 1/2 lemon
- Optional: pinch of cayenne pepper for a bit of heat
Instructions
- Preheat your oven to 375°F (190°C). Using a serrated knife, carefully cut the top off the sourdough loaf and hollow out the center, leaving about a 1-inch thick shell. Set the bread bowl and top aside.
- In a medium skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant. This step always reminds me of my mom’s kitchen—simple ingredients transforming into magic.
- Sprinkle the flour over the cooked vegetables and stir well to combine. Cook for 1-2 minutes to get rid of the raw flour taste, stirring constantly.
- Slowly pour in the half-and-half while whisking continuously to avoid lumps. Keep cooking and stirring until the mixture thickens into a creamy sauce, about 3-5 minutes.
- Add the cooked shrimp, flaked fish, Old Bay seasoning, lemon juice, parsley, and cheese (if using). Stir gently to combine everything. Cook for another 2-3 minutes until the seafood is heated through and the cheese is melted. Taste and adjust seasoning with salt, pepper, and cayenne if you like a little kick.
- Spoon the creamy seafood mixture into the hollowed bread bowl. Place the bread bowl on a baking sheet to catch any drips.
- Bake in the preheated oven for 15-20 minutes, or until the bread edges are golden and the filling is bubbly. If you want extra crispiness, you can broil it for the last 2 minutes—just watch it closely!
- Remove from the oven and let it rest for 5 minutes before serving. This helps the filling set a bit and makes it easier to scoop out.
- Enjoy! Don’t forget to scrape out the bread you hollowed—it’s perfect for dipping into every last bit of that creamy seafood goodness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Stuffed Seafood Bread Bowl, recipe, cooking, food
