Front view seafood soup with mussels Free Photo


2 tablespoons olive oil

1 medium onion, chopped

1 bulb fennel, thinly sliced crosswise

1 clove garlic, chopped

½ teaspoon crushed red pepper

1 cup dry white wine

1 can (14.5 ounces) diced

tomatoes, undrained

½ pound large sea scallops

¾ pound cod fillets, cut into

1-inch pieces

½ pound uncooked jumbo

shrimp, peeled and deveined

2 pounds mussels, scrubbed

1 loaf crusty Italian bread, sliced and toasted


  • Add oil, onion, fennel, garlic, and red pepper to pot. Set to STOVETOP HIGH. Cook uncovered 3 minutes or until onions are tender, stirring occasionally.
  • Stir in wine and tomatoes. Cover and set to SLOW COOK HIGH for 4 hours. After 3½ hours, add seafood and cook for 20 30 minutes or until mussels open and seafood is cooked through. Discard mussels that do not open. Serve with bread