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.

Halibut Tips -

Halibut

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

Halibut Tips -

Dry Red Wine

Use a dry red wine worth drinking for the cioppino.

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