Cioppino Soup2017-07-25T07:57:15+00:00

Cioppino Soup

Recipe courtesy of Woman’s Day


  • cup(s) thinly sliced fennel
  • (1 cup) leeks (white and pale green parts only), rinsed and thinly sliced
  • pound(s) skinless halibut fillet, cut into 1 1/2-in. chunks
  • Serve with: sourdough bread and olive oil for drizzlin
  • 12 ounce(s) small red potatoes, quartered
  • jar(s) (26 oz) marinara sauce
  • can(s) (14 1/2 oz) chicken broth
  • cup(s) water
  • cup(s) dry red wine (optional)
  • teaspoon(s) fennel seeds (optional)
  • 1/4 teaspoon(s) hot pepper flakes
  • 24 cleaned mussels
  • 12 sea scallops, halved if very large


    1. Mix all ingredients except seafood in a 5-qt or less 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 and seafood is cooked.