Results 1 to 1 of 1

Thread: Cioppino

  1. #1
    Deal GURU rtebalt's Avatar
    Join Date
    Aug 2008
    outside Philadelphia, PA
    Blog Entries

    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.

  2. The Following User Says Thank You to rtebalt For This Useful Post:

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts

(C) Melissa 'Liss' Burnell & 1995-2016
Material from may not be copied or distributed, or republished, uploaded, posted, or transmitted in any way, without the prior written consent of, EXCEPT: you may print recipe pages for your personal, non-commercial home use only, provided you do not delete or change any copyright, trademark, or other proprietary notices. Modification or use of the materials for any other purpose violates's intellectual property rights.