Creamy Seafood Soup in Baguette Bowl

Tired of baked rice and baked pasta? Try baked farmhouse bread!

I still remember the first time I had this baked farmhouse bread at a Portuguese restaurant in Macau. I ordered the chicken in Portuguese sauce baked farmhouse bread, and when it was served, it was quite a spectacle. When I cut into it, the outer crust made a satisfying crisp sound, followed by the slow ooze of the Portuguese sauce. Taking a bite, the crunchy exterior contrasted perfectly with the sauce-soaked interior, complemented by the tender chicken thigh. It was like a beautiful symphony playing in my mouth.

This time, BigBoy offers a simplified version. The sauce uses a Creamy Mushroom Soup, which is easily simmered with seafood and vegetables before being baked in the oven. The bread and seafood soak up the creamy soup, with a crispy exterior that everyone raves about.

ʙɪɢʙᴏʏ ᴛɪᴘs✨

📌 If you find the sauce isn’t thick enough, you can add a little cornstarch water or flour water.

📌 Don’t want seafood? You can substitute it with chicken or even go completely vegetarian—it will still be delicious!！

📌 Farmhouse bread can be found at some Western-style bakeries.

Ingredients (serve 2-4)

---

Creamy mushroom soup	1 carton
Farmhouse Bread	1 whole
Scallops (pat dried)	4-6 pcs
Blue Mussels	300g
Fish Fillet (pat dried)	1 pc
Asparagus	3-4 spears
Mushroom	4 pcs
Onion	to taste
Mozzarella Cheese	50g
Ground Black Pepper	1 pinch
Cornstarch Slurry	to taste

Steps

---

1. Preheat the oven to 190°C (375°F). Cut the fish fillets into chunks; cut the asparagus into segments; chop the onion; and quarter the mushrooms.

2. Remove the top of the farmer’s bread and hollow out the center (you can save the removed part for making Caesar salad later). Place the whole bread in the oven and bake for 5 minutes.

3. Heat a pan over high heat until it starts to smoke. Add a suitable amount of oil, then add the scallops and fish fillets. Sear each side quickly until golden brown (about 20 seconds per side), then remove and set aside.

4. In the same pan, add the onions and cook until slightly softened. Then add the mussels, cover with a lid, and cook for 1 minute.

5. After removing the lid, discard some of the mussel shells. Add the creamy mushroom soup, mushroom pieces, asparagus, and black pepper. If the sauce is not thick enough, add a suitable amount of cornstarch slurry and stir well before turning off the heat. Finally, return the fish fillets and scallops to the pan, mix everything together, and you're done.

6. Spoon the seafood mixture into the hollowed-out farmer's bread (you may remove some mussel shells if necessary). Sprinkle with cheese and bake in the oven until the cheese is melted and bubbly.

done!