Use fresh herbs if possible.
Combine water, fish frames, celery, onions, thyme, bay leaf, and 1 cup wine in soup kettle. Bring to a boil, reduce heat, and simmer, uncovered, 30 minutes. As stock is cooking, melt butter in second kettle, and add carrots, garlic, and chives. Pour in remaining wine, cover, and simmer 10 minutes. Strain fish stock into cooked carrots and chives. Pick any remaining bits of meat from bones and add to soup. Stir in tomato puree and heat thoroughly. Ladle into bowls and top with toasted French bread and a sprinkling of chives.