Savory Seafood Stock

1. Aromatic Sauté

Begin by warming the oil in a large, sturdy pot over a medium-high flame. Sprinkle in the turmeric to release its color and fragrance. Follow with the shallots and garlic, sautéing them until they become tender and fragrant, which should take around 3 minutes.

2. Shrimp and Fish Infusion

Introduce the dried shrimp powder to the pot and stir gently, then reduce the heat to medium. Add the fish to the mix, turning the pieces occasionally to ensure they're evenly heated on all sides.

3. Stock Foundation

Take the pre-dissolved shrimp paste and pour it into the pot, along with the measured water. Stir to combine.

4. Simmer and Season

Increase the heat to bring the mixture to a boil, then sprinkle in the salt. Lower the heat slightly, maintaining a steady, gentle boil with the pot partially covered, and let it simmer for the remaining 15 minutes.

5. Straining Solids

After the simmering is complete, strain the broth through a fine-mesh sieve or cheesecloth to remove the solids, leaving behind a clear, flavorful stock.

6. Serving and Storing

The stock is now ready to be served as a simple broth or to be used as a base for other soup recipes. For storage, cool the stock and place it in a sealed container. It will remain fresh in the fridge for up to 3 days or can be frozen for future use, lasting up to 1 month.