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In-A-Snap! - Cioppino

Created by CattyCakes on June 27, 2015

1/2 teaspoon crushed red pepper
1 can (35 ounce) whole tomatoes (with basil, rinsed, drained, and coarsely chopped)
1 can (14.5 ounce) fire roasted tomatoes
1 bag (16 ounce) frozen seafood medley (mixed Mussels, Calamari, Scallops & Shrimp)
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
1 tablespoon fresh lemon juice
Garlic bread, for dipping

Step 1: Heat 1 tablespoon oil in a large Dutch oven over medium-high heat; swirl to coat. Add onion; sauté 1 minute. Add garlic; reduce heat to medium. Cover and cook a few minutes, stirring occasionally. Add wine and next 5 ingredients (through tomatoes); cover. Bring to a boil; reduce heat and simmer, uncovered, 15 ~ 20 minutes.
Step 2: Heat a large skillet over high heat. Add remaining 1 – 2 tablespoons of oil; swirl to coat. Add frozen seafood mixture to broth mixture. Cover and cook 15 ++ minutes or until all seafood looks cooked. Stir in parsley and lemon juice.
Step 3: Serve with garlic bread for dipping.