1Melt two tablespoons butter in pan and saute onion, celery, and carrots for 5 minutes. Add water or fish stock. Bring to boil. Reduce to a simmer and simmer until vegetables are soft. Puree with a immersion blender or transfer to a food processor or blender and puree until vegetables are smooth.
2Add chicken bouillon, crushed tomatoes, wine and salt. return to a simmer. Simmer for 30 minutes stirring occasionally
3Meanwhile melt remaining 6 tablespoons of butter in pan. Stir in flour and make a roux. Slowly add the milk and heavy cream. Stir into tomato mixture.
4Add shrimp and crab and cook 3 to 4 minutes until shrimp is done. Add fresh parsley and basil.