Anchovy Stock

Anchovy Stock

A savory, umami-rich stock simmered from anchovies, aromatics, and kombu.

Total 1 hr 45 min Makes 16 oz Calories 35/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free

Allergens

Fish

This stock draws deep oceanic flavor from whole anchovies, kombu, and aromatic vegetables simmered low and slow. It forms a foundational base for seafood chowders, braises, and Asian-inspired soups, lending a briny backbone without overwhelming fishiness. Strain it clear and use within a few days, or freeze for longer storage.

Ingredients

  • 8 whole anchovies, cleaned
  • 1 piece kombu (dried kelp), about 4 inches
  • 6 cups water
  • 1 yellow onion, quartered
  • 2 stalks celery, roughly chopped
  • 1 carrot, roughly chopped
  • 3 cloves garlic, smashed
  • 1 piece fresh ginger, sliced, about 1 inch
  • 1 bay leaf
  • 1/4 cup white wine
  • 1/2 teaspoon whole black peppercorns
  • salt, to taste

Method

  1. Soak the kombu in the water in a 6-quart saucepan for 10 minutes to soften and release its flavor.

  2. Add the anchovies, onion, celery, carrot, garlic, ginger, bay leaf, and peppercorns to the saucepan with the kombu and water.

  3. Pour in the white wine and set the pan over medium-high heat.

  4. Bring the mixture to a gentle boil, then reduce the heat to low and skim off any foam that rises to the surface.

  5. Simmer uncovered, maintaining a gentle bubble, for 1 hour 30 minutes to extract flavor from the anchovies and aromatics.

  6. Remove the pan from heat and strain the stock through a fine-mesh sieve lined with cheesecloth into a large bowl, discarding the solids.

  7. Season the strained stock with salt to taste.

  8. Cool the stock to room temperature before transferring to jars or airtight containers for storage.

Rate this recipe

★ 3.7 (1)

Anchovy Stock

This stock draws deep oceanic flavor from whole anchovies, kombu, and aromatic vegetables simmered low and slow. It forms a foundational base for seafood chowders, braises, and Asian-inspired soups, lending a briny backbone without overwhelming fishiness. Strain it clear and use within a few days, or freeze for longer storage.

1 hr 45 min 16 oz 35 cal

Ingredients

  • 8 whole anchovies, cleaned
  • 1 piece kombu (dried kelp), about 4 inches
  • 6 cups water
  • 1 yellow onion, quartered
  • 2 stalks celery, roughly chopped
  • 1 carrot, roughly chopped
  • 3 cloves garlic, smashed
  • 1 piece fresh ginger, sliced, about 1 inch
  • 1 bay leaf
  • 1/4 cup white wine
  • 1/2 teaspoon whole black peppercorns
  • salt, to taste

Method

  1. 1

    Soak the kombu in the water in a 6-quart saucepan for 10 minutes to soften and release its flavor.

  2. 2

    Add the anchovies, onion, celery, carrot, garlic, ginger, bay leaf, and peppercorns to the saucepan with the kombu and water.

  3. 3

    Pour in the white wine and set the pan over medium-high heat.

  4. 4

    Bring the mixture to a gentle boil, then reduce the heat to low and skim off any foam that rises to the surface.

  5. 5

    Simmer uncovered, maintaining a gentle bubble, for 1 hour 30 minutes to extract flavor from the anchovies and aromatics.

  6. 6

    Remove the pan from heat and strain the stock through a fine-mesh sieve lined with cheesecloth into a large bowl, discarding the solids.

  7. 7

    Season the strained stock with salt to taste.

  8. 8

    Cool the stock to room temperature before transferring to jars or airtight containers for storage.