Description
A delightful and comforting seafood soup served in a crispy sourdough bread bowl, combining shrimp, scallops, and white fish in a creamy broth.
Ingredients
Scale
- 1 sourdough bread bowl
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 2 cups seafood broth
- 1 cup heavy cream
- 1 cup shrimp, peeled and deveined
- 1 cup scallops
- 1 cup white fish, cubed
- 2 cups fresh spinach, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Begin by preparing your ingredients: dice the onion, mince the garlic, chop the spinach, and cube the white fish, ensuring the shrimp are peeled and deveined.
- In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Stir in the diced tomatoes, seafood broth, and heavy cream. Let this mixture simmer for a minute before adding the shrimp, scallops, and cubed white fish. Continue to simmer gently until the seafood is cooked through, about 5 minutes.
- Add the chopped spinach and Italian seasoning, stirring until the spinach wilts, approximately 2-3 minutes. Season with salt and pepper to taste.
- Hollow out the sourdough bread bowl, creating enough space for the soup. Carefully fill the bread bowl with the prepared seafood soup and place it in the oven for 10-15 minutes or until the bread is crispy.
- Serve warm, optionally pairing it with a side salad or some crusty bread for dipping into the remaining soup.
Notes
Use fresh seafood for the best flavor. Pair with a light salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg