Just found this. Looks great. The ( ) belongs to the person who posted this and he/she was "quite impressed". I think I will make this tomorrow as I am dying for some easy homemade food...

It's from the book, "Julia and Jacques - Cooking at Home"

Seafood Bread

1 large crusty, country bread, 10-12" round or oval loaf
With a serrated bread knife, slice off the top crust of the bread loaf and
remove it as you would a lid. Scoop out the soft bread inside leaving 1/2"
around sides and bottom. Use all of the filling to make 2 to 3 cups of
medium fine bread crumbs.

For the Herb Butter:

3 or 4 garlic cloves, peeled
2/3 cup fresh dill sprigs, loosely packed
1//4 cup slivered almonds
6 oz.unsalted butter at room temp
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 TBS dry white wine (2 Tb, if using liqueur)
1 TBS Pernod or Ricard (optional)

For the filling:

5 oz tuna
5 oz haddock (I used sea bass)
5 oz salmon
7 oz squid (I used scallops)
Cut all of the above in 1" chunks
1/4 pound wild mushrooms or cultivated mushrooms, roughly chopped (about 1
1/2 cups)
3/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup of dry white wine

Making the herb butter:

Put the garlic, dill and almonds in the food processor, pulse until finely
chopped. Add the soft butter, S & P, wine and liqueuer if using. Process
until smooth.

Filling the loaf:

Season the seafood with S & P, and toss.
Spread 1/2 the herb butter in the bread, covering bottom and sides.
Add 1/2 the fish mixture.
Cover with all of the mushroom mixture.
Add the remaining 1/2 of the fish mixture.
Spread the remaining butter evenly over the filling.
Cover the filling with a thick layer of bread crumbs, pressing with hands to
hold together.
Drizzle 1/4 C of white wine all over the crumbs to moisten.

Put on baking sheet and bake in pre-heated 400 oven for approx. 1 - 1 1/2
hours or until top is browned.
Let sit 10 minutes before cutting.
Using sharp, sturdy knife, cut into wedges, chunks or slices to serve.

Couldn't be easier.