Wakame Sofrito Broth for Seafood Stew, by Chef Andre Uribe

Wakame sofrito broth for seafood stew, by Chef Andre Uribe. Use mussels, clams, fish, or any other seafood you can think of for this versatile recipe that features Blue Evolution Alaskan Kelp.

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 of wakame puree
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.
Add salt to taste
Stir in the fish stock.
Add any seafood you'd like and simmer until cooked.

Serve and enjoy!