I always have fish stock in my freezer, for making a quick soup or adding to a sauce. I freeze about 2 cups in ice cube trays, then pop the cubes in ice cube trays, then pop the cubes out of the trays and put them in freezer bags or containers. (Each cube is approximately 1 ½ tablespoons of stock).
ASTUCES: freeze whatever fish stock you don’t use in 1 cup (250ml) increments. Then it’s at your fingertips for other recipes.
SPECIAL EQUIPMENT: heavy saucepan
PREPARATION TIME: 10 minutes
DIFFICULTY LEVEL: simple