Serves 8
20 min
Anchovy Stock
Recipe GLPRacb99eb9179515
A light, savory Southeast Asian broth made by simmering dried anchovies in water. This umami-rich stock serves as a foundational ingredient for soups, noodle dishes, and other Asian cuisine preparations. The simple method extracts deep flavor while keeping the broth clean and versatile.
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Ingredients
10 grams Dried anchovies
4 cups Water
Directions
Rinse the dried anchovies under cold water to remove any excess salt and impurities. Drain well.
Bring 4 cups of water to a boil in a pot over high heat.
Add the rinsed anchovies to the boiling water and return to a boil.
Reduce heat to medium-low and simmer gently for 15 minutes, allowing the anchovies to infuse their flavor into the stock.
Strain the stock through a fine-mesh sieve into a clean pot or bowl, discarding the solids. The stock is now ready to use or store.
