Poached Snapper with Tomato and Herb Broth from Lighter, Quicker, Better: Cooking for the Way We Eat

Ingredients

• ⅓ cup drained, seeded, and diced canned tomatoes
• Salt
• Freshly ground black pepper
• 4 red snapper, sea bass, or sea trout fillets (about 6 ounces each)
• 1 strip (2 × ½ inch) orange zest
• 1 fresh thyme sprig or pinch of dried thyme
• 1 teaspoon thyme leaves, stripped from stems, for garnish (optional)
• 1 tablespoon minced chives
• 1 bay leaf
• 1 slice (¼ inch) ginger
• 1 garlic clove, bruised
• 1 thick slice onion
• 1 cup water
• 1 cup dry white wine