The Best Stuffed Seafood Bread Bowl

Stuffed Seafood Bread Bowl Recipe | Sourdough Bread Bowl Recipe | Homemade Bread Bowls | Panera Bread Bowl | Bowls For Bread | Best Bread Bowl Recipe | Homemade Bread Bowl Soup | Soup Bread Bowls Recipe | Bread Bowls Soup | Bowl Bread Soup | Bread Bowls For Soup | Soup Bread Bowl | Easy Bread Bowl Recipe
Prep Time 25 mins
Cook Time 60 mins
Total Time 7 hrs 25 mins
Cooking Method: , ,
Cuisine: , ,
Courses: , ,
Difficulty: Intermediate
Servings: 4
Calories: 850
Description

This stuffed seafood bread bowl recipe serves four generous portions, each with a homemade sourdough bowl overflowing with creamy white wine chowder, shrimp, scallops, and sweet crab meat.

Ingredients
    For the Homemade Sourdough Bread Bowls
  • 5 ½ cups (660 g) of bread flour
  • 1 teaspoon of kosher salt
  • 1 cup (240 ml) of warm water (105ºF to 115ºF)
  • 1/2 cup (120 g) of active sourdough starter
  • 1 large egg, for egg wash
  • 1 tablespoon of olive oil, for the bowl
    • For the Stuffed Seafood Filling
  • 2 tablespoons of unsalted butter
  • 1 tablespoon of olive oil
  • 1 large yellow onion, finely diced
  • 4 cloves of garlic, minced
  • 1 medium red bell pepper, finely diced
  • 1 lb (approximately 450g) of large shrimp, peeled & deveined
  • 1/2 lb (approximately 225g) of mixed seafood, such as bay scallops or lump crab meat
  • 1/2 cup of dry white wine, Sauvignon Blanc or Pinot Grigio
  • 2 cups of heavy cream
  • 1 cup of low‑sodium chicken broth
  • 1/2 cup of freshly grated Parmesan cheese
  • 1 cup of freshly grated sharp cheddar cheese
  • 2 tablespoons of fresh lemon juice
  • 1 teaspoon of Old Bay seasoning
  • 1/2 teaspoon of smoked paprika
  • 1/2 cup of fresh parsley, chopped, plus extra for garnish
  • salt and freshly ground black pepper to taste
How To Make Stuffed Seafood Bread Bowls (Step-By-Step Instructions)
  1. 1
    Activate Your Starter
    • Make sure your sourdough starter is active and bubbly.
    • A good test is to gently drop a spoonful into a glass of water; if it floats, it's ready to use.
    • This means it’s strong enough to give your bread the rise it needs.
  2. 2
    Mix the Dough
    • In a large mixing bowl, stir your active starter into warm water using a dough whisk or spatula until it’s evenly dispersed.
    • Add the bread flour and salt on top, then mix until everything comes together into a shaggy, sticky dough with no dry patches.
  3. 3
    Knead the Dough
    • Turn the dough out onto a lightly floured surface and knead it by hand for about 5 to 6 minutes, until it’s smooth and elastic.
    • Alternatively, you can use a stand mixer with a dough hook and mix on medium-high speed for 8 to 10 minutes until the dough is mostly smooth and doesn't stick to the sides.
  4. 4
    Let It Rise (First Proof)
    • Brush a little olive oil inside a bowl.
    • Then place your kneaded dough inside the bowl and cover it with plastic wrap or a damp kitchen towel.
    • Let the dough rise in a warm place.
    • For sourdough, this fermentation can take over 4 hours depending on your starter's activity and ambient temperature.
    • The dough should significantly increase in volume, ideally doubling in size.
  5. 5
    Divide and Shape
    • Gently press down the risen dough to release excess air.
    • Move it to a floured work surface and cut it into 4 equal pieces, about 265 grams each for single bread bowls.
    • Shape each piece into a tight round loaf.
    • To do this, gather the dough from the sides and fold it up and over to the center, repeating until a round forms.
    • Flip it over and, using the palms of both hands, roll the dough in tight circles against the work surface.
  6. 6
    Second Rise (Final Proof)
    • Place your shaped loaves on a parchment-lined baking sheet, leaving enough space between them.
    • Cover them loosely with kitchen towels or plastic wrap.
    • Let them rise in a warm spot until doubled and puffy for about 40 minutes or 1 hour.
  7. 7
    Preheat the Oven
    • While your loaves do their final rise, arrange your oven racks so you can bake in the center and preheat the oven to 400°F (200°C).
  8. 8
    Bake Until Golden
    • Once the loaves are risen, uncover them.
    • Gently brush the tops with the egg wash for a beautiful golden crust.
    • Using a sharp knife or bread lame, score a 2-inch-long "X" on top of each loaf.
    • Let them rest for 5 minutes.
    • Bake for 25 to 30 minutes, or until the tops are golden-brown and the internal temperature reaches 190°F (88°C).
  9. 9
    Option 2: Use a Dutch Oven for Extra Crunch
    • If you want an extra crispy crust, bake your loaves in a preheated Dutch oven.
    • Place the dough inside, cover with the lid, and bake for 40 minutes.
    • Remove the lid and bake for another 15 minutes until the crust is deeply golden.
  10. 10
    Cool Completely
    • Transfer your homemade bread bowls to a wire rack and let them cool for at least one hour before you hollow them out.
    • Cooling fully helps set the structure so your bowls stay sturdy and don’t turn soggy once you ladle in that creamy seafood chowder.
  11. 11
    Prepare the Seafood Filling
    • In a large skillet or Dutch oven, melt butter with olive oil over medium heat.
    • Add diced yellow onion and bell pepper.
    • Sauté for 5 to 7 minutes until softened and translucent.
    • Stir in minced garlic and cook for another 1 minute until fragrant.
    • Add the shrimp, scallops, and crab meat.
  12. 12
    Season & Simmer
    • Stir in Old Bay seasoning, smoked paprika, salt, and pepper.
    • Cook for 2 to 3 minutes, stirring occasionally, until the shrimp just begins to turn pink and the scallops are opaque.
    • Remove the cooked seafood and set aside in a bowl.
  13. 13
    Deglaze with White Wine
    • Into the same skillet, pour in the white wine.
    • Bring to a simmer and deglaze the pan, scraping up any browned bits from the bottom.
    • Allow it to simmer for 2 to 3 minutes to reduce slightly.
  14. 14
    Make the Creamy Base
    • Once the wine has reduced a bit, whisk in the heavy cream and chicken broth directly into that same skillet.
    • Bring the mixture to a gentle simmer, then reduce heat to low.
    • Cook for 5 to 7 minutes, stirring occasionally, until the sauce slightly thickens.
  15. 15
    Add the Cheeses
    • Take the skillet off the heat.
    • Gradually whisk in the Parmesan and cheddar cheeses until they melt completely and the sauce turns smooth and creamy.
    • Taking the pan off the heat first helps prevent graininess.
    • Stir in the fresh lemon juice and chopped parsley.
    • Taste and adjust seasoning (salt and pepper) as needed.
  16. 16
    Combine Seafood and Sauce
    • Gently fold the cooked seafood back into the creamy sauce.
  17. 17
    Hollow the Bread Bowls
    • Using a sharp serrated knife, carefully cut a circular opening, approximately 4 inches wide, into the top of each cooled loaf.
    • Remove the "lid" and any pieces of bread that may be attached to it.
    • Then gently hollow out the inside of each bread bowl, leaving a sturdy ½ to ¾-inch thick wall.
    • The removed bread and lids should not be discarded; tear them into bite-sized pieces.
  18. 18
    Fill the Bread Bowls and Bake
    • Carefully spoon the creamy seafood filling into each toasted bread bowl and fill generously.
    • Preheat the oven to 375°F (190°C).
    • Place the filled bread bowl onto a baking sheet.
    • Bake for 15 minutes, or until the seafood filling is visibly golden and bubbling around the edges.
    • Once the stuffed seafood bread bowl is baked to perfection, carefully remove it from the oven.
  19. 19
    Garnish & ServeStuffed Seafood Bread Bowl Recipe | Sourdough Bread Bowl Recipe | Homemade Bread Bowls | Panera Bread Bowl | Bowls For Bread | Best Bread Bowl Recipe | Homemade Bread Bowl Soup | Soup Bread Bowls Recipe | Bread Bowls Soup | Bowl Bread Soup | Bread Bowls For Soup | Soup Bread Bowl | Easy Bread Bowl Recipe
    • Garnish with extra fresh parsley before serving.
    • Serve immediately with the toasted bread pieces for dipping.

Nutrition Facts

Servings 4

Serving Size 1 stuffed bread bowl

Amount Per Serving
Calories 850kcal
% Daily Value *
Total Fat 48g74%
Saturated Fat 24g120%
Trans Fat 0.5g
Cholesterol 250mg84%
Sodium 980mg41%
Potassium 400mg12%
Total Carbohydrate 58g20%
Dietary Fiber 5g20%
Sugars 3g
Protein 40g80%
Vitamin A 1200 IU
Calcium 300 mg
Iron 3 mg
Vitamin K 50 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Your homemade bread bowls rely on an active starter, so always float-test it before mixing your dough.
  • Sourdough needs time. Don’t rush the rises, as a slow fermentation builds better flavor and texture, so adjust proofing to suit your kitchen’s temperature.
  • When shaping your dough into rounds, use a gentle circular motion to build surface tension so your loaves hold their shape and bake up with a nice, tight crust.
  • Scoring the tops lets the bread expand evenly in the oven, prevents random cracks, and gives your loaves a neat, professional look.
  • Let your sourdough bread bowls cool fully on a wire rack so steam escapes, the crumb sets, and they stay sturdy enough to hold your filling without getting soggy.
Read it online: https://tinakitchen.com/recipe/stuffed-seafood-bread-bowl/

We hope you enjoy making this recipe.

Happy cooking!