Heat a large skillet. Add organic vegetable broth and bring to a simmer.
If you are using small filets of sole, roll them up and place them seam down in the hot broth. If using large fillets, you may want to lay them flat for even cooking. Cover and simmer for about 15 minutes, until fish is almost fully cooked.
Add tomato paste and fresh tarragon, salt and pepper to taste and heat through.
To serve, scoop a spoonful of the sauce on a plate, add 1 or 2 fillets, drizzle additional sauce on top of fish.
Add fresh tarragon for presentation.
Delicious served with braised black kale with garlic, spinach or other green vegetable of your choice.