In a large pot, melt butter over medium heat.
Add the onion, garlic, and celery, and cook for 3–4 minutes, until softened.
Cook the Potatoes:
Add the potatoes, seafood stock, and white wine (if using).
Bring to a boil, then reduce the heat and simmer for 10–12 minutes, or until the potatoes are tender.
Add the Cream and Seasonings:
Stir in the heavy cream, smoked paprika, and thyme.
Season with salt and pepper to taste.
Cook the Seafood:
Add the shrimp, scallops, and white fish to the soup.
Simmer for 5–7 minutes, or until the seafood is opaque and cooked through.
Finish the Soup:
Adjust seasoning as needed.
Stir in the parsley just before serving.
Assemble and Serve:
Ladle the creamy seafood soup into the toasted bread bowls.
Garnish with extra parsley or a sprinkle of smoked paprika for color.
Serve immediately, letting the bread bowl soak up some of the soup for an indulgent treat.
Tips:
For added depth, sauté the seafood briefly in butter before adding it to the soup.
If you like a thicker soup, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water and simmer until thickened.
Pair with a crisp green salad or roasted vegetables for a complete meal.
Enjoy this luxurious, restaurant-worthy dish at home! 🥖
