This is the base for another recipe posted here Sonoma Bourride with Halibut(rz# 184789). Although you can make seafood chowders, soups and stews without fish fumet, they are ALWAYS better when they have a freshly made stock as a foundation. You can make a large batch of this and freeze it in 2-3 cup portions so that you have it whenever you need it. To get the "frames" needed for this recipe, just ask you local fish monger for the heads, bones, frames, tails, etc; they are usually happy to give them away. DO NOT cook this fumet for more than 30 min with the bones. If you want a stronger stock, after discarding the fish and the veggies, reduce the fumet by half. If you cook this WITH the fish for more than 30 min, you will end up with a very "fishy" stock....that is not good eats!!