In a large soup pot, bring 1/2 gal of water to boil, add seafood. Place on high heat until temperature reaches 195 degrees F. This should cook fish all the way through. Strain stock, then add a bay leaf. Remove seafood for later use and allow stock to continue to cook until it is reduced by one-half.

 

In second pot, add heavy cream, seafood stock and diced tomatoes in juice. Bring ingredients to 180 degrees F, adding roux* 1/3 at a time. Allow soup to cook for five additional minutes, once a creamy consistency is achieved. Then add the fish base and fresh basil. Add seafood ingredients and serve. Soup should be held at 145 degrees F.

 

*Roux is a combination of equal parts melted butter and flour. This can be done in a small sauce pan and will take 5 minutes to achieve proper consistency.