FROM OUR SPONSOR: Cioppino Recipe
Cioppino Recipe
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Ingredients
- 2 cups fennel, thinly sliced
- 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-inch chunks
Serve with:
- Sourdough bread and olive oil for
drizzling
Preparation
- Mix all ingredients except seafood in a 5-qt. or larger slow cooker.
- Cover and cook on low 7 to 9 hours until vegetables are tender.
- Raise heat to high; stir in seafood. Cover and cook 20 to 40 minutes until
mussels open and seafood is cooked.
Note: When cleaning mussels, discard any that do not close
when you tap them. After cooking the mussels, discard any that have not
opened.
Yield
6 Servings
Nutrition Facts
Calories: 297
Fat: 6g
Saturated Fat: 1g
Cholesterol:
54mg
Sodium: 943mg
Carbohydrates: 28g
Dietary Fiber: 4g
Protein: 33g
