Crockpot Cioppino

Halibut, mussels, and scallops mixed with fennel, leeks, and small red potatoes. Marinara and chicken broth base seasoned with fennel seeds and hot pepper flakes and a touch of red wine.

Ingredients -

2 cups thinly sliced Fennel
2 Leeks (white and pale green parts only) thinly sliced
12 ounces Small Red Potatoes, quartered
26 ounces jar Marinara Sauce
14 1/2 ounces Chicken Broth
1 cup Water
1/3 cup Dry Red Wine
1 teaspoon Fennel Seeds
1/4 teaspoon Hot Pepper Flakes
24 Mussels
12 Sea Scallops, halved
1 pound Skinless Halibut Fillet, cut into chunks
Sourdough Bread
Olive Oil, for drizzling

Preparation:

1. Add fennel, leeks, small red potatoes, marinara sauce, chicken broth, water, dry red wine, fennel seeds, and hot pepper flakes to crock pot.

2. Cover and cook on LOW for 7 hours.

3. Increase heat to HIGH.

4. Stir in seafood. Cover and cook 40 minutes.

Cooking Tip

Halibut

If fresh halibut is not available, frozen halibut may be used. Thaw frozen halibut and allow excess water to drain off.

Cooking Tip

Dry Red Wine

Use a dry red wine worth drinking for the cioppino.