Seafood Stew in Bread Bowl Recipe

Introduction

This hearty Seafood Stew in a Bread Bowl offers a comforting meal that combines tender shrimp, scallops, and salmon in a creamy saffron-infused sauce. Served inside crisp, toasted bread bowls, it’s perfect for a cozy dinner that feels both elegant and satisfying.

Ingredients

• 6 small breads (like Sourdough, Pumpernickel, or Country)
• ½ lb. medium-large shrimp, shelled, deveined & tails removed
• ¼ lb. sea scallops, cut into 4 pieces each
• ¼ lb. fresh salmon, skin removed
• 1+ cup sliced Portobello or Button mushrooms
• Pinch saffron threads
• ¾ cup dry white wine
• 5 Tb. unsalted butter, room temperature (reserve 1 Tb. to make a thickener with flour)
• 1 medium onion, chopped
• 1 rib celery, chopped
• 1-2 cloves garlic, mashed & minced
• ¾ cup chicken stock
• 1 Tb. all-purpose flour
• ¼ cup half & half (or heavy cream)
• 2 Tb. fresh tarragon, chopped
• Salt & pepper, to taste
• ½ cup Provolone, shredded
• Olive oil (for brushing bread bowls)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Soak the saffron threads in the white wine in a small bowl and set aside.
2. Step 2: Prepare the bread bowls by cutting off the tops and hollowing out the soft bread inside to form bowls. Place them on a baking sheet, brush the inside and outside lightly with olive oil, and bake for 5–7 minutes until the edges are slightly browned. Set aside.
3. Step 3: In a non-stick skillet, heat 1 tablespoon of butter over medium-high heat. Season the shrimp, scallops, and salmon with salt and pepper, then cook just until barely done. Transfer the seafood to a dish.
4. Step 4: In the same skillet, heat another tablespoon of butter over medium-high heat. Add the mushrooms and sauté until browned on all edges, about 5 minutes. Transfer the mushrooms to the seafood dish.
5. Step 5: Heat 2 tablespoons of butter in the skillet over medium heat. Add the chopped onion and celery, cooking until slightly translucent. Stir in the garlic, the saffron-infused wine, and chicken stock. Simmer until the liquid is reduced by about half.
6. Step 6: Mix 1 tablespoon softened butter with 1 tablespoon flour to make a smooth paste. Stir this into the skillet and cook until the sauce thickens.
7. Step 7: Remove the skillet from heat and stir in the half & half and chopped tarragon. Adjust seasoning with salt and pepper, then fold in the cooked seafood and mushrooms.
8. Step 8: Spoon the seafood stew into the prepared bread bowls. Top each with shredded Provolone cheese, then return to the oven for 5–7 minutes until the cheese is melted and golden. Serve immediately.

Tips & Variations

• Use crusty bread that holds up well to moist fillings, such as sourdough or country-style loaves.
• Substitute fresh herbs like parsley or dill if you don’t have tarragon on hand.
• Add a splash of lemon juice before serving for a bright, fresh finish.
• For a spicier version, add a pinch of red pepper flakes when sautéing the garlic.

Storage

Store any leftover stew separately from the bread bowls in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave. Fresh bread bowls are best eaten on the day of serving for maximum crispness and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this stew?

Yes, frozen seafood works well if thawed completely and drained before cooking. Pat dry to avoid excess moisture in the stew.

What can I substitute for Provolone cheese?

Mozzarella or Monterey Jack are good alternatives that melt nicely and offer a mild flavor complementing the seafood.

Seafood Stew in Bread Bowl Recipe

Print Recipe

★★★★★

4.6 from 85 reviews

A rich and flavorful seafood stew featuring shrimp, scallops, and salmon simmered in a saffron-infused wine sauce with mushrooms and fresh tarragon, served piping hot inside warm, toasted bread bowls topped with melted provolone cheese.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread Bowls

• 6 small breads (like Sourdough, Pumpernickel or Country)
• Olive oil (for brushing)

Seafood/Filling

• ½ lb. medium-large shrimp, shelled, deveined & tails removed
• ¼ lb. sea scallops, cut into 4 pieces each
• ¼ lb. fresh salmon, skin removed
• 1+ cup sliced Portobello or Button mushrooms

Sauce

• Pinch saffron threads
• ¾ cup dry white wine
• 5 Tbsp unsalted butter, room temperature (reserve 1 Tbsp to make thickener with flour)
• 1 medium onion, chopped
• 1 rib celery, chopped
• 1–2 cloves garlic, mashed & minced
• ¾ cup chicken stock
• 1 Tbsp all-purpose flour
• ¼ cup half & half (or heavy cream)
• 2 Tbsp fresh tarragon, chopped
• Salt & pepper, to taste
• ½ cup Provolone, shredded

Instructions

1. Preheat Oven: Set the oven to 375°F (190°C) to prepare the bread bowls and melt the cheese later.
2. Soak Saffron: Place a pinch of saffron threads in a small bowl with the dry white wine and let it steep while preparing other ingredients to infuse the wine with flavor.
3. Prepare Bread Bowls: Cut off the tops of the small breads and carefully hollow out the soft bread inside to form bowls. Lightly brush the insides and outsides with olive oil, place them on a baking sheet, and bake for 5-7 minutes until the edges are slightly browned. Remove from oven and set aside.
4. Cook Seafood: Heat 1 tablespoon of unsalted butter in a non-stick skillet over medium-high heat. Add shrimp, scallops, and salmon, seasoning with kosher salt and freshly ground pepper. Cook just until seafood is barely cooked through, then transfer to a separate dish.
5. Sauté Mushrooms: In the same skillet, add another tablespoon of butter over medium-high heat. Add the sliced mushrooms and sauté until browned on all sides, approximately 5 minutes. Transfer mushrooms to the seafood dish with the cooked seafood.
6. Prepare Sauce Base: Heat 2 tablespoons of butter in the skillet over medium heat. Add chopped onion and celery and cook until they are slightly translucent. Add minced garlic, the saffron-infused wine, and chicken stock. Let the mixture simmer until the liquid reduces by about half, intensifying the flavors.
7. Thicken Sauce: Mix the reserved 1 tablespoon softened butter with 1 tablespoon flour until smooth to create a roux. Stir this into the simmering sauce and continue cooking until the sauce thickens and is well combined.
8. Finish Sauce: Turn off heat and stir in the half & half (or heavy cream) and chopped fresh tarragon. Season with salt and pepper to taste. Gently fold in the seafood and mushrooms to combine them with the sauce.
9. Assemble and Bake: Spoon the seafood stew mixture into the prepared bread bowls. Top each with shredded Provolone cheese. Place the filled bread bowls back into the oven for about 5-7 minutes or until the cheese is melted and nicely browned.
10. Serve: Remove from oven and serve immediately, enjoying the warm, creamy seafood stew inside a crispy bread bowl.

Notes

• Using a firm bread like sourdough or pumpernickel helps the bread bowl hold the stew without becoming soggy too quickly.
• Reserve some butter to create a roux with flour, which thickens the sauce elegantly without lumps.
• You can substitute half & half with heavy cream for a richer stew or with milk for a lighter variation.
• Be careful not to overcook seafood; it should be just barely cooked in the skillet before mixing it back into the sauce.
• Use fresh tarragon for a bright herbal note, but dried tarragon can be used in a pinch—reduce quantity by half.
• For extra flavor, you can sprinkle some fresh parsley or chives before serving.

Keywords: seafood stew, bread bowl, shrimp scallops salmon stew, creamy seafood stew, saffron seafood stew, easy seafood soup