Yes, it's worth making the homemade stock
Kosher salt1½ lb. boneless, skinless white fish , cut into 1" piecesStock
Heat oil in a large pot over medium. Add fish bones and cook, stirring occasionally but being careful not to smash down on bones, until lightly browned in spots, 6–8 minutes. Add onion, celery, dark green leek pieces, chile, garlic, thyme, and bay leaves . Cook, stirring occasionally and scraping bottom of pot to make sure nothing is sticking, until onion is golden brown, 4–6 minutes. Add wine and cook, stirring occasionally, until reduced by about half, about 1 minute.
Add fennel seeds and 12 cups cold water to onion mixture and bring to boil. Reduce heat to medium-low, bring to a simmer, and cook, skimming off any foam that rises to the top, until stock is nicely flavored and bones are still intact, 40–50 minutes. Let cool 30 minutes. Strain through a fine-mesh sieve into another large pot or bowl; discard solids.Place potatoes in fish stock in a large pot, season with salt, and bring to a boil.
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