Fish broth can enhance many seafood dishes, but it takes a while to make at home. If you have a jar or can of anchovies, however, you can make an easy Mediterranean broth in no time at all.
Photo by (Mariam).
The New York Times explains how easy this really is: pound anchovies with garlic in a mortar and pestle. Then sear the fish and deglaze the pan with your anchovies paste and additional water, season with saffron, and you’ve got a fish stock that didn’t take much time at all. This is a technique, the article says, used by many cooks in Southern France and Italy.
You can use it wherever you are when you don’t have fish stock on hand or the time to make it the traditional way.
An Easy Broth That Stands in for Fish Stock [The New York Times]