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.
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.