1. Preheat oven to 375°F. Cut tops off bread bowls in circle 2 inches from edge. Hollow interiors leaving ¾-inch thick walls. Save removed bread for dipping.

2. Brush inside of bread bowls with olive oil or melted butter. Place on baking sheet and toast 10 minutes until golden and slightly crispy. Remove and set aside.

3. Pat all seafood completely dry with paper towels. Cut fish into 1-inch chunks. Bring seafood to room temperature.

4. In large, deep skillet, melt 3 tablespoons butter over medium heat. Add diced onions and cook 5 minutes until softened and translucent, stirring occasionally.

5. Add minced garlic and cook 1 minute until fragrant. Don’t let garlic brown.

6. Sprinkle flour over onion mixture, stirring constantly for 2 minutes to create roux base.

7. Gradually whisk in seafood stock, stirring constantly to prevent lumps. Bring to simmer and cook 3-4 minutes until slightly thickened.

8. Reduce heat to medium-low. Stir in heavy cream, Parmesan cheese, lemon juice, Old Bay seasoning, paprika, salt, and pepper. Simmer gently 5 minutes, stirring occasionally, until sauce thickens.

9. Add fish chunks first (they take longest). Gently simmer 3-4 minutes, stirring carefully to avoid breaking up fish.

10. Add shrimp and scallops if using. Cook 3-4 minutes until shrimp turn pink and opaque. Don’t overcook.

11. Gently fold in crab meat during last minute—just to heat through.

12. Taste and adjust seasonings. Stir in fresh parsley and dill. Sauce should coat seafood but remain pourable.

13. Place toasted bread bowls on serving plates. Ladle generous amount of creamy seafood mixture into each bowl, filling to brim.

14. Top with additional fresh herbs, sprinkle of Parmesan, and serve with lemon wedges. Provide torn bread pieces for dipping in sauce.