In a large stock pot prepare the broth by sweating the onions and garlic over a low heat in olive oil with bay leaves, dried thyme, celery seed, salt and black pepper until the onions are translucent, about 4 minutes.
Add the celery and bell pepper and continue to sweat, about 5 minutes.
Add the dulse flakes to pot and then deglaze with the vermouth and cook for a minute to evaporate the alcohol.
Add the potatoes and vegetable stock and bring to a boil. Cook for about 6 minutes, until the potatoes are halfway done.
Add the Good Catch Plant-Based Tuna and parsley and simmer for a few minutes more to marry the flavours.
Remove the bay leaves and serve hot, with crusty Italian bread