[realfood] Slow Cooker---Cioppino---with Seafood & Veggies

CIOPPINO

2 cups thinly sliced fennel
2 leeks (white and pale green parts only) thinly sliced
12 oz small red potatoes, quartered
26 oz jar marinara sauce
14 1/2 oz chicken broth
1 cup water
1/3 cup dry red wine
1 tsp fennel seeds
1/4 tsp hot pepper flakes
24 mussels
12 sea scallops, halved
1 pound skinless halibut fillet, cut into chunks
Sourdough bread
Olive oil for drizzling

Mix all ingredients except seafood in a slow cooker. Cover and cook on low for 7 hours or until vegetables are tender. Raise heat to high, stir in seafood. Cover and cook 40 min. or until mussels open and seafood is cooked. MAKES 6 SERVINGS.*
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