Anchovy broth

Anchovy broth is savoury and 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 many home cooks, it is used mainly in restaurants and food vendors that need bold flavour in a short amount of time.

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 component, it plays a crucial role in deepening the flavour profile of many Asian soups, stews, sauces, and even Italian pasta.

What is Anchovy broth?

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

Origin of Anchovy Broth

Did you know that fermenting anchovies in salt helps preserve them in coastal regions? Following this process of fermentation was a common practice in Ancient Greece and Rome. These small fish provide essential nutrition in the form of 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 derived from the idea of using excessive fish caught in abundance. 

Anchovies are eaten in countries like South Korea and Japan due to their nutritional benefits. The anchovies found in East Asia are different species from those found in Mediterranean regions.

Interestingly, the main reasons for using anchovies in the food are the same, to enhance the umami flavour of the dish and incorporate health benefits into the diet. A popular Italian dish called Caesar’s salad uses anchovies to create 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 combines 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 briny essence of the broth. The ingredients are simmered in water and result in savoury flavours.

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. 

Note: Dried seaweed is used in this recipe. It can be eaten after being cooked, unlike dried kelp, which will be removed due to its tough and fibrous texture.

Boil the ingredients: Prepare a pot, add water, and add dried anchovy 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: Spaghetti with clams, Fish soup, Dipping sauce for vegetables and bread. Sardine Risotto.

Is Anchovy broth fishy?

The dried anchovy and Dashima (dried kelp) are boiled in the water for ten minutes. The smell of anchovy dissipates after being boiled, and the taste of fish blends in with the main dish, creating an umami flavor. Unless a person knows that anchovy broth was used to prepare the dish, one would never know that the secret umami flavor came from the anchovy broth.