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.