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      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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