Combine water, wine, and next 6 ingredients in a large Dutch oven. Bring mixture to a boil. Simmer, uncovered, over medium heat 20 minutes. Remove bay leaf and parsley; discard. Keep mixture at a low simmer.
Carefully lower fish into pan. Simmer 10 minutes or until fish flakes easily when tested with a fork.
Remove fish from poaching liquid and place in shallow individual pasta bowls. Stir salt into poaching liquid and spoon mixture evenly over fish.