You can use any other firm, white fish in this chowder, but haddock has a unique taste.
Combine stock, onion, carrots, potatoes, parsley, and basil in soup kettle. Bring to a boil, reduce heat, and simmer, partially covered, 10 minutes. Add tomato or V-8 juice. Bring mixture to a boil again, add haddock, reduce heat, and simmer, partially covered, 10 minutes, or until fish is tender. Season with salt and pepper.