Anchovy broth is a savoury liquid packed with umami flavour. It has a long history originating from the Mediterranean and East Asian regions. Although anchovy broth is not very well known among home cooks, it is used mainly in restaurants and food vendors seeking a bold flavour quickly.

The good news is that if you know how to make this simple broth, you will easily transform your home-cooked meals. Even though many consider this broth an underrated ingredient, it plays a crucial role in deepening the flavour profiles of Asian soups, stews, sauces, and even Italian pasta.

What is Anchovy broth?

Simmer anchovies in water with seaweed, herbs, vegetables, and seasoning to make anchovy broth. Anchovies are small, oily fish. They have high levels of glutamate, which activates the “fifth taste” known to us as umami flavour. Anchovy broth also uses ingredients like garlic, onion, bay leaves, and vinegar or wine. It depends on the recipe’s region.

Origin of Anchovy Broth

Did you know that fermenting anchovies in salt helps preserve them in coastal regions? Following this fermentation process was a common practice in Ancient Greece and Rome. These small fish provide essential nutrients, including protein and calcium. On top of that, anchovies were also used as seasoning for various dishes. So, where did the inspiration for making fish broth come from? Well, making anchovy broth is based on the idea of using abundant excess fish. Anchovies are eaten in countries such as South Korea and Japan for their nutritional benefits. The anchovies found in East Asia are a different species from those in the Mediterranean. Interestingly, the main reasons for using anchovies in food are the same: to enhance the dish’s umami flavour and to provide health benefits. A popular Italian dish, Caesar salad, uses anchovies in its dressing.

Ingredients to make Anchovy broth

Dried anchovy, Dashima (dried kelp) / dried seaweed and water, Onion, garlic, radish, bay leaves and scallions.

Anchovy broth is made by combining dried anchovies, Dashima, and water to form the essential base. Dried anchovies provide that deep umami flavor, while Dashima, a type of dried seaweed, enhances the broth’s briny essence. The ingredients are simmered in water, resulting in savoury flavours.

Instructions

First, clean the dried anchovy by removing the head and the black lining of the stomach. Set aside the dried kelp/seaweed and water.

Dried seaweed is used in this recipe and can be eaten after cooking. In contrast, dried kelp is removed due to its tough, fibrous texture.

Instructions

Prepare a pot, add water, and add dried anchovies and dried seaweed. Boil the ingredients for ten minutes on medium-low heat. Remove the anchovy when it is finished boiling. If you are using dried kelp, remove the kelp as well.

Avoid over-boiling the ingredients. The broth will lose its umami flavour or even become rancid. Also, if the dried kelp or seaweed is cooked for an excessively long time, it will become slimy, change in colour, and turn the broth murky.

Expert Tips

The anchovy broth can be stored in the fridge for 3 to 4 days. If you plan to freeze it, divide it into individual portions. Some people use lots of ingredients to create complex flavors; on the other hand, simple anchovy broth can be used when the main dish already has the ingredients added while cooking.

Which Country uses Anchovy Broth the most?

Although many countries use anchovy broth in their food, Korea and Italy use it the most in their traditional cuisines.

Korean Recipes	Dish Description
Tteokbokki	Spicy Korean rice cakes cooked in a savoury sauce.
Jjambbong	Spicy seafood noodle soup with vegetables.
Gyeran Jjim	Light and fluffy Korean steamed eggs.
Sundubu Jjigae	Spicy Korean stew made with soft tofu and vegetables.
Kimchi Jjigae	Hearty stew made with kimchi, pork, and tofu.
Doenjang Jjigae	Korean soybean paste stew with vegetables and tofu.
Kongnamul Guk	Refreshing bean sprout soup, often served as a side.
Baechu Doenjang Guk	Cabbage soybean soup with a savory, earthy flavor.
Sogogi Mu Guk	Light beef radish soup, perfect for cold weather.

Italian recipes that use anchovy broth include spaghetti with clams, fish soup, dipping sauce for vegetables and bread, and sardine risotto.

Is Anchovy broth fishy?

Dried anchovies and Dashima (dried kelp) are boiled in water for ten minutes. The smell of the anchovies dissipates during boiling, allowing their flavor to blend seamlessly with the main dish and create an umami taste. Unless someone is aware that anchovy broth was used in the preparation, they would likely not realize that this subtle umami flavor originated from it.

Anchovy Broth

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Course: Cooking Tips

Cuisine: Asian, Italian, Korean

Prep Time: 2

Cook Time: 10

Total Time: 12

Servings:

Calories: 85kcal

Author: thetastejournal.com

Ingredients

▢ 15 grams Dried anchovy – Remove head and belly
▢ 5 grams Dried Seaweed (Kelp) – Pre-cut
▢ 3 cup Water

Instructions

Prepare the ingredients: First, clean the dried anchovy by removing the head and the black lining of the stomach. Set aside the dried kelp/seaweed and water.
Boil the ingredients: Prepare a pot, add water, add dried anchovy and dried seaweed. Boil the ingredients for ten minutes at medium-low temperature. Remove the anchovy when it is finished boiling. If you are using the dried kelp, remove the kelp as well.