1
In a medium pot (use a large pot for 4 servings), bring 5 cups water (8 cups for 4), seafood stock concentrates, and veggie stock concentrate to a boil. Once boiling, reduce to a low simmer. Reserve ¼ cup stock (1⁄3 cup for 4) in a small bowl (you’ll use it in Step 4).
Wash and dry produce.
Halve, peel, and finely dice half the onion (whole onion for 4). Thinly slice sun-dried tomatoes. Finely dice tomato. Thinly slice chives.