In a large skillet combine wine, water, and the oil. Add tomatoes, shallots, thyme sprigs, and salt. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 5 minutes or until tomatoes soften.
Place fish fillets in skillet, spooning some of the broth over the fish. Reduce heat to medium-low. Cook, covered, 8 to 10 minutes or until fish flakes when tested with a fork. Using a slotted spoon, lift fish and tomatoes into shallow bowls. Discard thyme. Ladle broth and shallots into each bowl. Top with additional fresh thyme.