Yes, agree with freezing. I always have shrimp stock in freezer. It doesn’t seem to go bad.

Freeze it and it lasts longer.

I have never tried it but sounds like a great idea that I may steal.

I want to make bouillabaisse, but there are only two of us. So I’m wondering whether I can make the base and save half of it to use a different night, and then just add the seafood right before serving? Or is it the kind of thing you can’t really make in advance?