Cioppino

rosered's Note:

From Woman's Day magazine. I love mussels and scallops . This seafood stew combines them in a gorgeous way along with some halibut. I like to use pernod liquor in place of the water in this recipe.

• Total Time: 8 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 8 hrs

Ingredients:

Serves: 6

Yield: 6.0 bowls

• 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:

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