Cioppino

From Woman's Day magazine.

• Ready In: 8 hrs 10 mins
• Serves: 6
• Yields: 6 bowls

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

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.