Looking for a recipe (Chowder).....

[Mr. 16 gauge]

Several years ago I went on a couple of fly in fishing trips to Ontario....the folks I went with made a simple yet tasty fish chowder. The recipe called for two small pike that were filleted and the carcasses were cooked for 'stock'; the fillets were cooked (don't remember the exact method) and then pulled apart to remove the Y bones. The stock was strained and the liquid was added to a pot along with some veggies and a large can of V8 Juice.
I can remember the basics, but I need specifics, i.e., how much of everything, how long to cook the carcasses for stock, ect.
Any help would be appreciated! thanks in advance.