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Cioppino




Source of Recipe


Woman's Day Magazine






List of Ingredients



• 2 cups thinly sliced fennel
  
• 2 leeks, (white and pale green parts only) rinsed nad thinly sliced
  
• 12 oz small red potatoes, quartered
  
• 26 oz marinara sauce
  
• 14 1/2 oz chicken broth
  
• 1 cup water
  
• 1/3 cup dry red wine
  
• 1 tsp fennel seed (optional)
  
• 1/4 tsp hot pepper flakes
  
• 24 cleaned mussles
  
• 12 sea scallops, halved if very large
  
• 1 lb skinned halibut fillet, chunked
  






Instructions



1. Mix all ingredients except seafood in a 5-qt slow cooker.
   
2. Cover and cook on low for 7-9 hours or until veggies are tender.
   
3. Raise heat to high, stir in seafood. Cover and cook 20-40 minutes until mussels open and seafood is cooked.