As a seasoned home cook, I season my fish dishes with a simple, effective trick that eliminates the need for pricey store-bought products. Fish cooked in court-bouillon or en papillote is delicious, but it can sometimes lack that extra depth of flavor. That's when many of us reach for dehydrated fish stock cubes—expensive for what they offer!
To solve this, whenever I prepare mussels marinières, I save the unused cooking juice. After filtering it, I pour it into ice cube trays and freeze it. When cooking fish, I simply pop out one or two cubes to create a rich sauce. Ingenious and practical, isn't it?
This method works equally well for vegetable or meat broths too. Try it to enjoy free, flavorful fish stock—and share your own tips or variations in the comments below.
Sold at an average of €2 per package, commercial fish stock simply isn't worth it—especially when you can make premium stock for free using this approach.
That juice would otherwise be discarded, so freezing it saves you €2 effortlessly. Using one pack monthly adds up to €24 saved per year! :-)
