Poach fish in lightly salted water. Coarsely chop and set aside.
In medium saucepan, melt butter. Sauté potato, carrots and celery until tender. Remove from pan and puree. Return to pan. Add salt, pepper, and basil. Add broth and wine and heat. Blend in cream, stirring constantly.
Add fish and heat, about 5 minutes.
Contributed by Joyce Taylor