Spring Fish Stew With Tomatoes, Garlic-Free Herbs & White Beans

Step 1: Heat the avocado oil or ghee in a heavy-based pan over medium heat. Add the fennel and carrot with a pinch of salt and cook gently for 8–10 minutes.

Step 2: Stir in the smoked paprika and saffron.

Step 3: Pour in the chopped tomatoes and broth, then add the thyme sprigs. Bring to a gentle simmer and cook uncovered for 15 minutes, allowing the broth to reduce slightly.

Step 4: Stir through the white beans and cook for 3–4 minutes until warmed through. Carefully add the fish pieces into the broth, cover loosely and simmer gently for 5–7 minutes, or until the fish is opaque and flakes easily. Avoid stirring too much to keep the fish intact.

Step 5: Remove from the heat and finish with lemon zest, parsley and a generous crack of black pepper.