Serves 4

Ingredients

• 3-4 Tsp vegetable broth for sautéing, or 1 Tbsp coconut oil
• 3 garlic cloves
• 1 Tbsp tomato paste
• 2 ¾ Cup Vegetable broth
• 2 tsp fresh tarragon, chopped
• 1 tsp saffron
• 2 inches sliced orange peel, or large piece orange zest
• 1 Bay leaf
• 1 ½ Cup organic stewed or diced tomatoes
• ½ Cup fennel
• 1 leek (white only), sliced
• ½ Cup okra, sliced
• Real Sea salt and pepper to taste
• 4 Tilapia fillets
• 4 lemon wedges
  

Preparation:

1.  Heat oil in large skillet over medium heat. Add garlic and sauté for 1 minute.
2. Add tomato paste. Sautee for one minute. Deglaze skillet with 1 cup vegetable broth.
3. Add tarragon, saffron, orange zest and bay leaf. Simmer for 15 minutes.
4. Remove bay leaf and orange zest. Add tomato and vegetable broth. Bring to a boil.
5. Add leek, fennel and okra. Simmer until vegetables are tender.
6. Season fish with salt and pepper. Add fish to sauce and gently poach for 3-4 minutes each side.

Serve immediately in shallow dishes. Garnish each dish with one lemon wedge.

Suggestion: This sauce is also excellent served over barley and no fish for those who do not eat animal protein of any kind.