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Seafood Soup Bread Bowl

Seafood soup bread bowls serve creamy cod, shrimp, and tender vegetables inside crisped sourdough shells. The bowls bake at 375°F while the seafood soup simmers on the stovetop.
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Prep Time 20 minutes
Cook Time 43 minutes
Total Time 1 hour 3 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 1050
Ingredients Equipment Method Notes

Ingredients
  

For the bread bowls
  • 4 sourdough bread bowls 8-ounce
  • 2 tbsp olive oil
For the seafood soup
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 ribs celery diced
  • 1 carrot medium, diced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups seafood stock
  • 1 lb Yukon gold potatoes peeled and cut into 1/2-inch pieces
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup heavy cream
  • 12 oz cod fillets, cut into 1-inch pieces
  • 12 oz shrimp large, raw, peeled and deveined
  • 2 tbsp parsley chopped fresh

Equipment

  • 1 6-quart Dutch oven

Method
 

Prepare the bread bowls
  1. Heat the oven to 375°F and place the bread bowls on a baking sheet.
  2. Cut a lid from each bread bowl.
  3. Scoop out the centers, leaving a 3/4-inch-thick shell.
  4. Brush the inside of each bowl with olive oil.
  5. Place the lids cut side up on the sheet.
  6. Bake the bowls and lids for 8–10 minutes, until the insides are lightly crisp, then set aside.
Make the seafood soup
  1. Melt the butter in a 6-quart Dutch oven over medium heat.
  2. Add the onion, celery, and carrot and cook for 5–7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the seafood stock until smooth.
  6. Stir in the potatoes, bay leaf, thyme, salt, and pepper.
  7. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer.
  8. Cover and cook for 12–15 minutes, until the potatoes are tender.
  9. Stir in the heavy cream and bring the soup back to a gentle simmer.
  10. Add the cod and cook for 4–6 minutes, until the thickest piece reaches 145°F.
  11. Add the shrimp and cook for 2–3 minutes, until opaque and cooked through.
  12. Remove the pot from the heat and stir in the parsley.
  13. Ladle the soup into the toasted bread bowls and serve with the bread lids.

Notes

For crisp bread bowls, scoop out the centers evenly while keeping the shells 3/4-inch thick. Refrigerate leftover soup for up to 3 days; freezing is not recommended because the cream can separate. For a dairy-free option, use plant-based butter and unsweetened dairy-free cream.