Keeping a frozen selection of stocks and soup bases on hand means you'll never be in a pinch when you need to create a sauce, begin a classic soup or add a little extra flavor to a dish. A seafood soup stock can add bright, fresh seafood flavor to vegetables and stir-fries or boost the power of fish and shellfish dishes. You can also begin with frozen seafood stock to add quick and easy sauces from scratch. The stock will last in the freezer for 4 to 6 months. Reduce down the seafood soup or stock that you have to concentrate its flavor before freezing.
Things You'll Need
Ice cube trays
Plastic freezer bags
Allow the reduced seafood soup to cool completely.
Pour the stock into ice cube trays and put the trays in the freezer.
Remove the frozen seafood soup cubes and put them in plastic freezer bags.
Label the freezer bags with permanent marker to indicate the date and the type of seafood soup and any notes on the spices or flavorings.
Stay away from heavily seasoning your stock or soup before freezing to avoid unwanted flavors or salt levels in the finished product. Avoid adding dairy or eggs to your seafood soup. These will cook differently after being frozen, and can break sauces or add undesirable textures to your dish. If your seafood soup broth is cloudy, or full of unwanted particles, add some rinsed and broken eggshells to the broth. Bring to a boil, then strain. The eggshells will collect the unwanted particles, and help clear your soup.
Refrigerate or freeze the stock within two hours of making it. Be careful when straining or pouring the seafood soup into the ice cube trays. If the stock pot is too heavy, use a ladle or measuring cup.