Preheat oven to 400ºF.

In a large, wide braising pot (large enough to hold all the fish fillets), add the bacon and turn the heat on the stove to medium-high. Cook for 8-10 minutes or until the fat has rendered. Using a slotted spoon, transfer the bacon to a bowl. Drain off all but 1 tablespoon bacon fat.

Return the pot to medium heat and add 2 tablespoons butter. Once melted, add the carrots, celery, and onion and cook, stirring regularly, for 7-8 minutes or until the vegetables begin to soften.

Add the garlic and cook for 45 seconds or until fragrant.

Add the chicken stock and the reserved bacon and bring to a boil. Season with salt, pepper, and paprika.

Place the tilapia fillets in the broth and sprinkle a little paprika on top of each fillet. Place a lemon round on each fillet and transfer to the oven. Cook for 15 minutes or until the fish is opaque and cooked through.

Using a spatula, carefully transfer the tilapia fillets to 4 shallow bowls.

Turn the heat on the broth to medium and add the peas and parsley. Cook for 3-4 minutes or until the peas are bright green. Taste and  season one final time with salt, pepper, or crushed red pepper if desired. Turn off the heat.

Ladle the hot broth over the tilapia and sprinkle each dish with a bit of paprika and a drizzle of extra virgin olive oil, if desired. Enjoy!