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01-07-2009, 11:17 AM #1
- Join Date
- Aug 2008
- outside Philadelphia, PA
- Blog Entries
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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