I've got a couple of cups of left-over mussel and clams broth. It was prepared with onion, garlic and tomatoes while steaming mussels and clams.
I could freeze it and re-use it later, but tomorrow, I have a brunch to prepare and looking for ideas to use it right away.
Could I use it as a base for a fish soup or stew or something ? It's quite strong in taste, I don't know exactly how (or with what) I could "dilute" it to use it in a recipe.
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