Anchovy Kelp Stock

Steps

1. 1
   Remove the head and internal organs from the large anchovies, carefully removing all the black bitter parts.
2. 2
   Toast the cleaned anchovies in a pot over medium heat for about 3 minutes until fragrant, then remove from heat.
3. 3
   Slice the radish thinly, cut the scallion into pieces, and cut the onion into 3 segments.
4. 4
   Add the water, vegetables, and kelp to the pot with the anchovies, cover, and bring to a boil over medium heat for about 10 minutes.
5. 5
   Reduce heat to medium-low and continue simmering for about 30 minutes until the radish becomes translucent, onion softens, and kelp expands.
6. 6
   Turn off the heat and strain the stock through a fine sieve into a bowl to separate the broth from the solids.
7. 7
   Cool and freeze the stock in portions for future use; it can be stored for about 3 months.