Anchovy Stock Recipe

The ideal base for countless seafood soups and stews.


Anchovy stock is the Korean counterpart to Japanese dashi. Instead of bonito flakes, anchovies are used as the base for a fish stock that is every bit as savory and packed with umami, only even fishier and more strongly flavored.

Recipe Facts



Active: 10 mins
Total: 20 mins
Makes: 1 quart

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  • 10 grams (about 1/3 cup) dried anchovies
  • 4 cups water


  1. Bring the water to boil in pot over high heat. Reduce heat to medium high and add anchovies. Boil anchovies in water for ten minutes, then drain liquid into container and discard anchovies. Use immediately, or refrigerate and use within 3 days for maximum freshness.

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