Stuffed Seafood Bread Bowl Recipe

The pressure builds and you start counting down minutes until you eat. You spot the steam cues dripping just right from the valve, that hiss sound humming in the background. It’s like waiting for a little secret to reveal itself, you know it’s gonna be good when the kitchen smells a bit like the sea and warmth at once.

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You recall that moment when you do a quick release, eyes peeled, waiting for that valve to drop so you can finally open the pot. It’s kinda like a big reveal, the stew softened to tender pull perfection, with shrimp, scallops, and white fish swimming in that rich broth. You can't wait to scoop it up but you gotta plate it first.

You remember putting your bread bowls on the table just in time, hollowed out and ready to hold all that stew goodness. The smell from the sourdough mingling with the creamy seafood mix makes your mouth water knowing the wait was worth it. It’s times like this that make you wanna keep that pressure cooker handy all the time.

The Real Reasons You Will Love This Method

• The pressure cooker locks in flavors so your stew tastes bold and deep, no fuss or long simmer times needed.
• Seafood cooks super fast, no rubberiness if you watch the time real close with those steam cues.
• You get a perfect tender pull texture for shrimp, scallops, and fish in just minutes.
• The quick release keeps the cooking stoppin' right on time, so you don't overdo the seafood.
• Using a bread bowl means less cleanup and a festive way to enjoy your meal.

All the Pieces for This Meal

• 2 tablespoons olive oil to add some richness and help your onions cook nicely.
• 1 small onion, diced, the base flavor that'll soften up in no time.
• 2 cloves garlic, minced for that punch of taste you can’t forget.
• ½ teaspoon red pepper flakes to give it a little kick without burning your tongue.
• 1 cup diced tomatoes, bringing some fresh acidity to cut through the cream.
• 2 cups seafood stock, you catch that ocean vibe in every spoonful.
• ½ pound shrimp, peeled and deveined, tender and sweet once pressure cooked.
• ½ pound scallops, easily overcooked if rushed but perfect here.
• ½ pound white fish, cut into chunks, something like cod or haddock works great.
• ¼ cup heavy cream for that cozy, luscious finish.
• Salt and pepper to taste, gotta season it just right.
• 1 tablespoon chopped fresh parsley for fresh color and brightness at the end.
• 4 sourdough bread bowls, ready to soak up every drop of stew.

The Exact Process From Start to Finish

First, heat your olive oil in a large pot over medium heat. You gotta see that shimmer before tossing in your diced onion to cook until translucent. This usually takes about 5 minutes.

Next, stir in the minced garlic and red pepper flakes. Cook ‘em together for about a minute until your kitchen smells dang good but don’t let the garlic burn.

Now add your diced tomatoes and seafood stock. Bring it all to a simmer, that means little bubbles just start to pop. Watch your pot for the pressure build, wait for the valve to hiss signaling it’s under pressure.

Then carefully add shrimp, scallops, and chunks of your white fish. Seal the pressure cooker lid and cook for 8-10 minutes once it’s reached pressure.

When time’s up, do a quick release to stop the cooking fast. Open your pot and stir in the heavy cream. Season with salt and pepper, then let it simmer a little on low for 2 more minutes to bring it all together.

Slice the tops off your bread bowls and scoop out the insides to make room. Ladle that steaming stew into the bread bowls, sprinkle chopped parsley on top, and serve it right away while it’s hot and comforting.

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Easy Tweaks That Make Life Simple

• Use pre-minced garlic if you’re kinda in a rush; it still works real good and saves chopping time.
• Swap sourdough bread bowls with store-bought crusty rolls if you can’t find bowls, you gotta roll with what you got.
• Make seafood stock ahead and freeze it in portions so you don’t gotta start from scratch every time.

Your First Taste After the Wait

That first spoonful makes you catch all those cozy, ocean flavors right away. The tomatoes are tangy but mellowed with creamy heavy cream so it feels like a warm hug.

You spot the tender pull of shrimp and scallops, soft but with just enough bite, not one second overcooked. The chunks of white fish flake nicely, kinda like the perfect texture you want in seafood stew.

The bread bowl adds a crunchy border that slowly sogs up with stew so every bite has this dang good mix of soft inside and crispy outside. It's like getting two textures in each mouthful!

You recall that fresh parsley on top cutting through the richness with a grassy zing, making this meal feel special and totally worth the wait.

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Your Leftover Strategy Guide

If you got leftovers, transfer the stew to a sealed container and keep it in the fridge for up to two days. It holds up pretty well and tastes just as cozy the next day.

For storing the bread bowls, keep ‘em wrapped separate so they don’t get soggy overnight. Toast ‘em lightly before serving leftovers if you want that crisp back.

Freeze the stew if you wanna save it longer. Use an airtight container and it should keep for up to three months. Thaw slowly in the fridge before reheating on the stove.

When reheating, add a splash of seafood stock or water if the stew feels too thick. Heat gently so you keep that tender pull seafood texture without drying it out.

The FAQ Section You Actually Need

• Can I use frozen seafood? Yep, just thaw it before cooking or add a few minutes to the cooking time but watch those steam cues carefully.
• What bread works best? Sourdough bread bowls are awesome but crusty rolls or hollowed-out boule loaves are good alternatives.
• How do I avoid overcooked seafood? Stick exactly to the cooking time and use that quick release right after, that valve hiss is your buddy here.
• Can I make this dairy-free? Sure thing, swap the heavy cream with coconut milk or a dairy-free creamer, it changes flavor a bit but still tasty.
• Is it okay to use different fish? Totally, just pick something firm that flakes well like cod, haddock, or snapper.
• How spicy is this stew? The red pepper flakes add a gentle kick but you can always skip ‘em or add more depending on your heat tolerance.

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Seafood Stew in Bread Bowl With Your Pressure Cooker

This cozy pressure-cooked seafood stew served in sourdough bread bowls blends creamy richness with bold ocean flavors, ready in minutes for a meal that feels festive and comforting.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Cuisine Mediterranean

Servings 6 people

Calories 410 kcal

Equipment

• 1 Pressure cooker For fast seafood cooking

Ingredients

  

Main ingredients

• 2 tablespoons olive oil
• 1 small onion diced
• 2 cloves garlic minced
• ½ teaspoon red pepper flakes
• 1 cup diced tomatoes
• 2 cups seafood stock
• ½ pound shrimp peeled and deveined
• ½ pound scallops
• ½ pound white fish cut into chunks
• ¼ cup heavy cream
• salt and pepper to taste
• 1 tablespoon chopped fresh parsley
• 4 sourdough bread bowls

Instructions

 

Instructions

• Heat olive oil in a pot over medium heat until shimmering. Add diced onion and cook until translucent, about 5 minutes.
• Stir in garlic and red pepper flakes. Cook for 1 minute without burning the garlic.
• Add diced tomatoes and seafood stock. Bring to a simmer and build pressure.
• Add shrimp, scallops, and white fish. Seal lid and pressure cook for 8–10 minutes.
• Quick release the pressure. Open lid and stir in heavy cream. Season with salt and pepper.
• Let stew simmer on low for 2 minutes to combine flavors.
• Prepare bread bowls by slicing tops and hollowing them out.
• Ladle stew into bread bowls, top with parsley, and serve hot.

Notes

Best served hot in fresh bread bowls and enjoyed immediately. Freeze leftovers and reheat gently to preserve tender seafood texture.