Cioppino

Name: Cioppino
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6 bowls, 6 serving(s)
Ingredients: 2 cups fennel, thinly sliced; 2 leeks, rinsed and thinly sliced (white and pale green parts only); 12 ounces small red potatoes, quartered; 1 (26 ounce) jar marinara sauce; 15 1/2 ounces chicken broth; 1 cup water; 1/3 cup red wine; 1 teaspoon fennel seed; 1/4 teaspoon hot pepper flakes; 24 mussels, cleaned; 12 sea scallops, halved if very large; 1 lb halibut fillet, cut into 11/2 inch chunks

Submitted by rosered

"From Woman's Day magazine."

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Ready In:: 8hrs 10mins
Ingredients:: 12
Yields:: 6 bowls
Serves:: 6

ingredients

2 cups fennel, thinly sliced
2 leeks, rinsed and thinly sliced (white and pale green parts only)
12 ounces small red potatoes, quartered
1 (26 ounce) jar marinara sauce
15 ¹⁄₂ ounces chicken broth
1 cup water
¹⁄₃ cup red wine
1 teaspoon fennel seed
¹⁄₄ teaspoon hot pepper flakes
24 mussels, cleaned
12 sea scallops, halved if very large
1 lb halibut fillet, cut into 11/2 inch chunks

directions

Mix all the ingredients except seafood in a 5 quart or larger slow-cooker.
Cover and cook on low 7 to 9 hours until vegetables are tender.
Raise heat to high and stir in seafood. Cover and cook 20 minutes until mussels open and seafood is cooked.