CARIBE SEAFOOD STEW

1 cup Sofrito
1 red pimento, chopped
3 garlic cloves, crushed
2 chicken stock cubes
4 cups of water
1 can of chopped tomatoes
1 tb fresh thyme
salt and pepper to taste
1 bay leaf
2 lbs precooked seafood
chopped cilantrillo to taste
juice from one lemon

In a skillet, sauté the sofrito, red pepper and garlic. Add the stock cube, water, undrained chopped tomatoes can, thyme, a pinch of salt, pepper and bay leaf. Heat until it boils. Reduce and simmer. Add the seafood, some cilantrillo and the lemon juice. Cook for a few minutes to blend well the flavors. Adjust seasonings and serve garnished with chopped cilantrillo.