Fish, butter bean and olive stew
( SERVES 4 )
- In a large saucepan, heat the olive oil then add the carrot, onion and celery.
- Cook over a moderate heat for 5 minutes, stirring, then add the fennel, garlic and lemon and cook for another 2 minutes.
- Add the tomatoes, paste, wine and stock, stirring to combine then add the butter beans. Gently simmer for 10 minutes.
- Lastly add the fish, green beans and olives, check for seasoning and continue gently cooking for another 5 minutes before serving in warm bowls.