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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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From Woman's Day magazine. I love mussels and scallops . This seafood stew combines them in a gorgeous way along with some halibut. I like to use pernod liquor in place of the water in this recipe. Ingredients:
2 cups fennel, thinly sliced |
2 leeks, rinsed and thinly sliced (white and pale green parts only) |
12 ounces small red potatoes, quartered |
1 (26 ounce) jar marinara sauce |
15 1/2 ounces chicken broth |
1 cup water |
1/3 cup red wine |
1 teaspoon fennel seed |
1/4 teaspoon hot pepper flakes |
24 mussels, cleaned |
12 sea scallops, halved if very large |
1 lb halibut fillet, cut into 11/2 inch chunks |
Directions:
1. Mix all the ingredients except seafood in a 5 quart or larger slow-cooker.
2. Cover and cook on low 7 to 9 hours until vegetables are tender.
3. Raise heat to high and stir in seafood. Cover and cook 20 minutes until mussels open and seafood is cooked.
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