Joseph Littleshoes wrote:
> [snip]
> IMO the problem with most sea food is that it has too 'fishy' a taste
> which i don't really like. But it can be a wonderful accompaniment to
> other flavours. If i used more fish i would keep a fish stock going,
> but i use so little fresh fish or sea food that a bit of anchovy is
> almost as good as a fresh fish stock. for flavouring.
> ---
For when you're out of anchovies, keep a bottle of nuoc mam, Vietnamese
fish sauce, in the cupboard. It's mostly anchovies. -aem