This is the base for cioppino, a shellfish stew invented by San Francisco's Italian fishing community in the late 1800's.
It isn't that much trouble to make a double batch, and it keeps forever in the freezer. ~ 2 cups/serving so ~4 cups for dinner for two. Real convenient for the next time you start Jonesin' for cioppino.
One other thing, save and freeze shells after any shellfish feast. Like crab, shrimp, lobster or even crawfish. Use them to make a batch of stock. This bumps cioppino up from excellent to magical.