Roughly divide the tomatoes and chop well in a blender with the salt. Place in a strainer, tie together, hang over a large pot and let drain overnight. Bring half of the clear tomato juice to a boil with star anise and the Noilly Prat. Remove the anise and dissolve the soaked, squeezed gelatin in the juice. Then add it to the remaining tomato juice. Chill the jelly in a bowl on ice. Just before sticking, pour the tomato jelly into chilled glasses. Cut fish into small cubes, salt and cook briefly over steam and chill. To serve, sprinkle the fish cubes over the jelly and garnish with basil leaves.