Red Snapper with Tomato Herb Broth

4 Servings

What you need

Ingredients

2 tbsp Chopped Fresh Chives

2/3 c. Tomatoes, Drained, Chopped, and Seeded

Salt and Pepper to Taste

4 (6 ounce) Red Snapper Fillets

2 Pinches of Crumbles Thyme

2 (¼ inch thick) Slices of Fresh Ginger

2 Bay Leaves

2 Fresh Thyme Springs

or

2 Garlic Cloves, Cut into Halves

2 Onion Slices

2 c. Water

2 c. Dry White Wine

Steps

1.

Bring the first 7 ingredients to a boil in a large deep skillet. Reduce the heat to medium-low. Simmer for 5 minutes. Season with 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. Remove fish to shallow soup bowls. Cover with foil and keep warm. 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 ½ cups. Stir in the tomatoes and chives. Pour over the fish in the bowls.

2.