Ingredients
For the Soup:
2 tablespoons butter
1 small onion, finely diced
2 garlic cloves, minced
2 stalks celery, diced
1 cup potatoes, peeled and diced into small cubes
3 cups seafood stock (or chicken stock if unavailable)
1 cup heavy cream (or half-and-half)
1/2 cup dry white wine (optional)
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and pepper, to taste
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 pound white fish (e.g., cod or haddock), cut into bite-sized pieces
1/4 cup fresh parsley, chopped (for garnish)
For the Bread Bowls:
4 round bread loaves (e.g., sourdough or ciabatta)
2 tablespoons olive oil
1 garlic clove, halved (optional, for rubbing)
Instructions
Prepare the Bread Bowls:
Hollow Out the Loaves:
Cut off the tops of the bread loaves and hollow out the insides, leaving about a 1-inch thick wall to hold the soup.
Reserve the removed bread for another use (like croutons).
Toast the Bowls:
Preheat your oven to 375°F (190°C).
Brush the inside of the bread bowls with olive oil. Rub with the cut garlic clove for extra flavor if desired.
Place the bowls on a baking sheet and bake for 10 minutes, until lightly toasted.
Make the Soup:
Sauté the Vegetables:
