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Active Time: 10 minutes
Total Time: 10 hours
Serves 6


  • 2 cups fennel, thinly sliced
  • 2 leeks (white and pale green parts only), rinsed and thinly sliced (1 cup)
  • 12 oz. small red potatoes,
  • 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



    1. Mix all ingredients except seafood in a 5-qt. or 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 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.


6 Servings

Nutrition Facts

Calories: 297
Fat: 6g
Saturated Fat: 1g
Cholesterol: 54mg
Sodium: 943mg
Carbohydrates: 28g
Dietary Fiber: 4g
Protein: 33g