Fish Soup Base

Once opened, store in an airtight container in the refrigerator. Freezing can extend shelf life.

Start with a small amount and add more to taste, as these bases can be quite potent.

Dissolve the base in a small amount of hot liquid before adding it to your main soup pot to ensure it distributes evenly.

Consider it a building block; you'll likely still want to add other aromatics like onions, garlic, and herbs for complexity.

Cream or coconut milk for chowders and bisques

Tomatoes and paprika for cioppino or bouillabaisse

White wine and lemon for a light seafood broth

Fresh herbs like parsley, dill, and thyme

Using too much, which can overpower the other ingredients and make the soup taste overly salty or artificial.

Not fully dissolving the base before adding it to the soup, leading to concentrated salty pockets.