Poached Tilapia in Saffron Sauce

  • 3-4 Tbsp. vegetable broth for sautéing
  • 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
  • Pepper to taste
  • 4 tilapia fillets
  • 4 lemon wedges

Heat oil in large skillet over medium heat.  Add garlic and sauté for 1 minute.

Add tomato paste.  Saute for one minute. Deglaze skillet with 1 cup vegetable broth.

Add tarragon, saffron, orange zest and bay leaf.  Simmer for 15 minutes.

Remove bay leaf and orange zest.  Add tomato and vegetable broth.  Bring to a boil.

Add leek, fennel and okra.  Simmer until vegetables are tender.

Season fish with 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.

This saucce can be served over barley and no fish for those who do not eat animal protein at all.

Serves 4.