Vegan Seafood Stew in Sourdough Bowls

For any vegan newbies out there (or even the long term troopers) if you were once a bit of seafood fiend who loved the fresh flavours of the sea, our creamy fragrant stew is definitely the dish to transport you back to that delicious taste satisfaction… without the environmental consequences, of course.

As many of us are now aware the over-farming of fish for human consumption has had dramatic effects on our ocean’s ecosystem and will continue to do so. Not only that but the pollution from waste and chemical leakages into oceans and rivers (surprise, surprise) ends up in the seafood that we eat, with many fish containing harmful levels of mercury so it’s not good for us either.

However, our chefs have been done what they do best and, with a few clever textural tricks and flavour combo’s, have come up with a dish that tastes like the chowder found in the bay of San Francisco, so you don’t have to feel like you’re missing out on anything!

And this week we’ve taken even more inspo from that bay and served it up in fresh sourdough rolls - the perfect appetiser or as a meal itself combined with some nutrient dense steamed greens. What’s even better is this seemingly restaurant quality meal takes about 10 minutes as we’ve already done the hard work for you…

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Serves 2 (double up for more)


1 x The Brook Seafood Stew

2 x sourdough bread rolls (or one big one to share)

1 tsp fresh dill to serves

2 tsp Oatly creme fraiche (optional)

A wedge of lemon for a last minute squeeze over the lot!


This one is easyyyy peasy…

Defrost your Seafood Stew either overnight or in the microwave according to packet instuctions.

Preheat the oven to 180C.

Cut the tops off your sourdough rolls and scoop out the centre (use the bread in other recipes as breadcrumbs by blitzing and freezing).

Once the seafood stew is defrosted, pour into the hollowed out bread rolls.

Place on a baking tray and cook for 10 minutes so the bread is nice and warm.

Remove from the oven and serve with a sprinkle of dill, a squeeze of lemon and a dollop of Oatly cream if using.

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How do you serve your seafood stew? Tag @thebrooksocial in your pictures and let us know!