How does the anchovy paste help it?
Forgive my ignorance but that’s seems ‘off’ in flavor profile.
Au contraire, mon ami. I can't explain it, but with soups and stews and dishes that call for robust flavors, especially with red meats and ocean critters, I've found that anchovy paste brings it all together and out. I know you're a pro and I'm but a hack, but IMHE it's like adding a bit of quality bullion, especially with dishes I go light on the salt with. It acts as a flavor enhancer, or whatever. Like a Mediterranean MSG. YMMV, but it works for me.
