Red Snapper in Tomato Herb Broth

  • Yield: 4 servings


2cups dry white wine
2cups water
2-- onion slices
2cloves garlic, cut into halves
2-- (1/4-inch-thick) fresh ginger slices
2-- bay leaves
2sprigs fresh thyme, or 2 pinches of crumbled dried thyme
4-- (6-ounce) red snapper fillets
1/2teaspoon salt
-- Black pepper
2/3cup tomatoes, drained, chopped, seeded
2tablespoons fresh chives, chopped


  1. Bring the first 7 ingredients to a boil in a large deep skillet. Reduce the heat to medium-low. Simmer for 5 minutes.
  2. Season the fish with salt and pepper. Add the fish to the broth. Simmer, covered, for 8 minutes or until the fish is opaque in the center.
  3. Remove fish to shallow soup bowls. Cover with foil and keep warm.
  4. Strain the liquid in the skillet into a saucepan. Bring to a boil. Boil for 8 minutes or until the liquid is reduced to 1 1/2 cups. Stir in the tomatoes and chives. Pour over the fish in the bowls.

Recipe reprinted with permission from the Junior League of Mobile, Bay Tables (Junior League of Mobile, 1999)