Anchovies

One of the most unpopular fishes, anchovies are nevertheless the culinary equivalent of the Wonderbra. They add body to any dish. Use them instead of salt in stews and meat-and-tomato dishes to give an extra depth to the sauce.

Crumble and press them into a mush with the back of a wooden spoon and add them to a deglazing sauce in a pan.

The best ones to buy are those sold in glass jars and stored in salt to preserve them, which you should gently wash off under running water. 

Listen to my defence of this pungent little swimmer on NPR's All Things Considered:

http://www.npr.org/templates/story/story.php?storyId=1143340

Related Ingredients...