I am not going to do a Greta Thunberg on you all  but our fish everywhere has been overfished, some species are going or dwindling away and some water are poluted. It didn't help for a US president to sign a motion for industries to be able to throw their waste in waters, rivers or seas again. 

We are grading Water! WATER! The source of life because we messed with it. Anyhow rant over, apart that they are searching water in other planets spending millions rather than cleaning up their mess, our mess... in this world... We can write a science fiction  novel with that one or just show the picture of the three eyes fish jumping in the water by a radioactive plant in the Simpsons.

The Simpsons radioactive fish.

Anyhow, preserving fish is important. Some things did change and an awereness of stock levels of some species of fish allow us to have a little control of their population to keep them growing and hopefully to preserve what we have as a matter of variety.

In per say, the word preserve is important. Anyone who loves eating Fish wants to keep doing so but in a measured manner. It is all about sustainability. Therefore in our own kitchen preserving Fish in one way or another is important. A good Fish Stock is one of the solutions. 

Chowder Fish Stock.

The choice of fish is due to your own taste, yes, but some varieties of fish work better than another. I will say that oily fish like Tuna, Salmon, Mackerel and Trout tend to be a little disappointing in the matter of doing a fish stock. However white flesh Fish works better. Think of Sea Bass, Halibut, Flounder, Bream, Cod, Tilefish... 

Cod Fillets.

As for any Stocks use your 'Trinity', Celery, Onion flavour and Carrots. Then work out your Aromatic herbs to go with your Stock. It is a crucial part but it is a part where you rule the Stock. You are making it do what you want to do : Have and add great flavours to a Soup, a Broth or a Sauce.

Monkfish and Basa Chowder.

The rest are the little bits which could challenge anyone:

Do you keep the bones?

My answer would be that because you do filter the  Stock, Fish bones should not be an issue. However if small bones are still in the result, an other muslin filter would be advised and another until your Stock is clear of any bones.

All part of the Fish can go in the Stock but not the gills which need to be removed.  Now there is a line underneath the spine of a Fish, take it out and wash the Fish from any blood. Once this preparation is done the Fish can take a plonge to give your stock some flavour.

Preparation for a Fish Soup.

For two kilogrammes of Fish, the amount of water needed would be two litres. However you can get a denser flavour with the same amount of Fish but with only one  litre and a half of water. Then comes a couple of peeled and chopped Carrots, a couple of peeled white Onions either quartered or finely chopped, or three Leeks roughly chopped. Four Celery, chopped, and four Bay leaves to complete the Stock. I forget a peeled crushed Garlic cloves and some Peppercorns to your liking.

However, I can only advise to try as well other ingredients: Miso, Lime, Rice Wine, Spring Onions, Chilli, Ginger, Kafir Leaves, crushed Lemongrass for an Asian feel. Red Onions, Red roasted chopped Pepper, Leeks, Peppercorns, Tomatoes for an Italian swing to the Stock. Be creative with your Stock!

Kafir lime leaves. An alternative to Bay leaves.

Last but not least you can have a good flavoured Fish Stock in half an hour to enjoy.