Rich Anchovy Stock
This is a fundamental building block for many Southeast Asian soups. You are looking for a clear, gold-hued liquid that hums with the depth of the sea.
The quality of your dried fish is everything.
Ensure your dried anchovies are still slightly flexible and not overly brittle or dusty, as this indicates age and can lead to a metallic, muddy taste.
- medium saucepan
- fine-mesh strainer
- small bowl
What goes in.
- 1.5 ozdried anchovies, heads and innards removed
- 4 cupscold water
- 1 piece (3-inch)kombu (dried kelp)
Extraction through time
Soaking the anchovies in cold water for 15 minutes before applying heat draws out the essence without releasing the bitter oils trapped in the skin.
The method.
Prep the anchovies
Pull the head off each anchovy and split it open to remove the dark, bitter entrails. Discard the guts and keep the bodies.
Soak
Place the cleaned anchovies and the water into the saucepan. Let them sit for 15 minutes.
Steep
Add the kombu to the pot. Bring the liquid to a very gentle simmer over medium-low heat. Do not let it reach a violent boil.
Remove kombu
Once the water begins to bubble, remove the kombu immediately. If left to boil, it turns the stock slimy and bitter.
Simmer
Lower the heat to the barest simmer and continue for 10 minutes. The liquid will turn a pale, cloudy straw color.
Strain
Turn off the heat and strain the stock through a fine-mesh sieve. Discard the solids and use the liquid immediately or store for later.
Other turns to take.
Roasted Stock
Lightly toast the cleaned anchovies in a dry pan until fragrant before adding water for a more assertive, smoky profile.
When it doesn't go to plan.
Keep the anchovy heads and bones in a freezer bag to add to future stocks; they contain most of the flavor.
Store the finished stock in the refrigerator for up to three days or freeze it in ice cube trays for quick additions to stir-fries.
If the stock tastes too strong, dilute it with a splash of hot water.
The ones that keep coming up.
Why did my stock turn bitter?
You likely let the kombu boil too long, or you didn't remove the black guts from the anchovies before simmering.
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