Dried & Smoked Fish
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Dried and smoked fish is not a substitute for fresh fish — it is a different ingredient entirely. Smoking and drying concentrate the flavour into something deeply savoury that survives long simmering, which is exactly why it belongs in soups and stews rather than on a plate of its own.
Smoked mackerel, dried catfish, stockfish and panla each bring a different intensity. Rinse, soak briefly, and add early so the flavour has time to spread through the pot.