KEY POINTS:
Serves 4
1 Tbs olive oil
1 carrot, peeled and diced
1 small onion, diced
1 stick of celery, diced
1 tsp fennel seeds
1 clove garlic, crushed
2 tsp lemon zest
1 400g tin crushed tomatoes
2 tsp tomato paste
1/4 cup white wine
1/2 cup vegetable or fish stock
1 400g tin butter beans, drained
400g firm-fleshed fish, cubed
10 green beans, halved
12 large Italian green olives
1 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.
2 Add the tomatoes, paste, wine and stock, stirring to combine then add the butter beans. Gently simmer for 10 minutes.
3 Lastly add the fish, green beans and olives, check for seasoning and continue gently cooking for another 5 minutes before serving in warm bowls