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.
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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.