Cioppino
Ingredients
- 2 c. thinly sliced fennel
- 2 leeks (white and pale green parts only)
- 12 oz. small red potatoes
- 1 jar marinara sauce
- 1 can chicken broth
- 1 c. water
- ⅓ c. dry red wine (optional)
- 1 tsp. fennel seeds (optional)
- ¼ tsp. hot pepper flakes
- 24 cleaned mussels
- 12 sea scallops
- 1 lb. skinless halibut fillet
- Serve with: sourdough bread and olive oil for drizzling
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