Use a fumet. It takes less than 30 minutes to make it and you can change the "fishiness" easily (more or less water, more or less fish and/or seafood, vegetables, etc.). A fumet can be done blanc or brun also. Added benefit: you don't waste ingredientes. That stock is the canvas where you paint your stew.
A fish stock is ideal. Some thinned bottled clam juice can substitute in a pinch. Even some seasoning from fish sauce---use very lightly-- can be a good accent. Depends a bit on what else is in the stew too.
If you're using shrimp make a quick stock from the shells. If I don't have a lot of shells, or other fish parts I'll use them to reinforce some chicken broth. Here's a tip - every time you make shrimp freeze the shells and when you have a bunch make shrimp stock and freeze it. You could always use a commercial seafood stock - I have and it works great when I make Cioppino.
I never use fish stock unless I'm making an actual fish soup. I find fish stock too fishy. Instead I use either a shellfish stock (made from the shells of whatever is going into the stew) or a vegetable stock.
A fish stock is a good idea; I also love the idea of adding saffron to fish soups and stews, this wonderful herb adds a warmth and unique, distinct taste that complements the fish taste.
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