Cioppino

2 cups thinly sliced fennel 2 leeks (white and pale green parts only), rinsed and thinly sliced (1 cup) 12 oz small red potatoes, quartered 1 jar (26 oz) marinara sauce 1 can (14 1/2 oz) chicken broth 1 cup water 1/3 cup dry red wine (optional) 1 tsp fennel seeds (optional) 1/4 tsp

chicken, cooker, dry, green, hot, ingredients, large, minutes, mix, olive oil, pepper, red, sauce, seafood, seeds, small, stir, water, white, wine, thinly, mussels, sliced, fennel, optional, cook, cover, larger, 5-qt, drizzling, sourdough, serve, chunks, bread, olive, high, cooked, heat, raise, open, tender, 1/2-in, vegetables, hours, slow-cooker, marinara, broth, quartered, potatoes, pale

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Thread: Cioppino

  1. #1
    Deal GURU
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    Default Cioppino

    2 cups thinly sliced fennel
    2 leeks (white and pale green parts only), rinsed and thinly sliced (1 cup)
    12 oz small red potatoes, quartered
    1 jar (26 oz) marinara sauce
    1 can (14 1/2 oz) chicken broth
    1 cup water
    1/3 cup dry red wine (optional)
    1 tsp fennel seeds (optional)
    1/4 tsp hot pepper flakes
    24 cleaned mussels
    12 sea scallops, halved if very large
    1 lb skinless halibut fillet, cut into 1 1/2-in. chunks
    Serve with: sourdough bread and olive oil for drizzling

    1. Mix all ingredients except seafood in a 5-qt or larger slow-cooker.

    2. Cover and cook on low 7 to 9 hours until vegetables are tender.

    3. Raise heat to high; stir in seafood. Cover and cook 20 to 40 minutes until mussels open and seafood is cooked.

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