Fish, butter bean and olive stew

Ingredients

1	Carrot, peeled and diced
1 stalk	Celery, diced
1 clove	Garlic, crushed
1 Tbsp	Olive oil
1 tsp	Fennel seeds
1	Onion, diced
2 tsp	Lemons, zest
1 can	Crushed tomatoes
2 tsp	Tomato paste
¼ cup	White wine
½ cup	Vegetable stock
1 can	Butter beans, drained (Main)
12	Olives, large Italian green (Main)
400 g	Fish, firm-fleshed, cubed (Main)
10	Green beans, halved

Directions

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