Heat a large frying pan over medium heat and when hot, add a couple tablespoons of olive oil.
Add the minced shallot and cook for three minutes before adding the garlic. Continue cooking for another minute until the garlic become fragrant and then add the diced bell peppers.
When the peppers begin to soften, about 4 - 5 minutes, add the V-8 juice, white wine and clam juice. Stir to combine.
Add a couple pinches of saffron threads and simmer this broth for about 5 - 8 minutes until it has reduced a bit.
Add the chopped mushrooms, diced tomato and a good pinch of red pepper flakes. If you like your food spicier, add more pepper flakes but I prefer to have the shaker at the table and let my family decide for themselves. Continue cooking until the mushrooms soften, about 8 minutes. If the broth is ready but the tilapia isn’t, cover the pan and remove it from the heat. If your timing is right, the fish should be ready to remove from the sous vide water bath. You can always reheat the broth before serving if necessary.