Wakame sofrito broth for seafood stew

Chef Andre Uribe created this recipe as part of his offering for a special sea vegetable-centric dinner with Winter Waters. It features Blue Evolution Alaskan Wakame in the broth.

Ingredients:

1 large tomato (chopped)
1 onion (chopped)
1 red bell pepper (chopped)
6 cloves of garlic
1 cup of extra virgin olive oil
1 cup Blue Evolution Alaskan Wakame, puréed
1-2 cups of fish stock (depending on how soupy or thick you would like it to be)
Any seafood you'd like

Instructions:

Add tomato, onion, bell pepper, garlic, and oil to a saucepan and cook on medium-low heat for one hour (occasionally stirring to ensure it doesn't stick to the bottom) until all the veggies start to fall apart.
Blend until smooth. Return to the stove and add the wakame puree. Stir in the fish stock. Add salt to taste. Add any seafood you'd like and simmer until cooked.

Serve and enjoy!