Black Bass With Scallions in Ginger Nage

• 1 bottle white wine
• 4 cups water
• 1 cup white-wine vinegar
• 1 stalk celery coarsely chopped
• 1 clove garlic peeled
• 4 leeks cut into 2-inch chunks
• 3 fresh tomatoes quartered
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 2 teaspoons fine sea salt
• 18 teaspoon cayenne pepper
• 1/2 small fennel bulb with some green attached, quartered
• 6 fresh mint leaves
• 10 fresh basil leaves
• 4 black bass fillets about 8 ounces each (red snapper or halibut can be substituted)
• 20 scallions trimmed
• 1 fresh tomato peeled seeded and diced
• 1 2 1/2-inch piece of fresh ginger peeled and cut into julienne strips
• 1 lemon peel and pith removed sections cut out from membranes and diced
• 10 fresh coriander leaves cut across into thin strips

1. Combine the wine, water, vinegar, celery, garlic, leeks, the quartered tomatoes, thyme, rosemary, salt and cayenne in a large, wide pot and bring to a boil.
2. Lower the heat and simmer for 1 hour and 10 minutes.
3. Add the fennel, mint and basil and simmer for 20 minutes longer.
4. Strain.
5. Return the broth to the pot and simmer.
6. Add the fish and poach until just cooked through, about 5 minutes.
7. Transfer the fish to 4 large soup plates.
8. Add the scallions to the broth and blanch until just tender, about 2 minutes.
9. Arrange the scallions around the fish and top with the diced tomato, ginger, lemon and coriander.
10. Ladle broth over the fish and serve immediately.

white wine, water, whitewine vinegar, celery, clove garlic, leeks, tomatoes, thyme, rosemary, salt, cayenne pepper, green attached, mint, basil, black bass, tomato, ginger, lemon, coriander

Taken from cooking.nytimes.com/recipes/5403 (may not work)