Classic Fish Stock with Chef G.S. Argenti

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Making stock is central to any good kitchen. The greatest chefs in the world always say it all comes back to the stock and they are right. Making a stock or broth is not difficult and in this short video Chef G.S. Argenti will guide you in making a simple but very flavorful fish stock. In this instance, the stock was made for a specific dish (Clam Soup) but the broth can be used for many other applications.

[@jameseconomy2578]

Thanks. How long will it last in fridge?

[@ItalianFood]

I would keep it for no more than a week to ten days. Make it, then use what you're going to use and freeze the rest in small quantities say 2 cups or so (depends how much you make). That way you can pull out what you need and know how much each container has.