One pot Mediterranean fish soup

Heat a stock pot over medium heat and add 3 tablespoons of extra virgin olive oil.

Finely chop one medium onion, roughly chop six cloves of garlic and finely chop two small peeled carrots.

Add the chopped vegetables to the pot and stir continuously so they are coated in the oil and saute evenly, about 4 minutes, until lightly softened.

Add the dried oregano, dried thyme and saffron threads.

Season with sea salt and freshly cracked black pepper and mix well.

Drain the can of white beans into a colander, rinse under water and add them gently to the pot.

Add 1 litre of fish broth, raise to high heat and mix gently.

When the broth boils, add the rice and mix gently.

Put the lid on and lower to a low heat to simmer the rice; check the package for its cooking time.

Roughly chop 100 g of fresh spinach on a cutting board.

Pat two cod fillets dry, season one side with sea salt and black pepper, and cut each fillet into small bite sized pieces.

After simmering the rice 14 minutes, with 4 minutes of its cooking time left, add the fish and mix gently.

Lid back on and simmer another 4 minutes until the rice and fish are just cooked through.

Heat off, lid off. Stir in the chopped spinach until lightly wilted.

Squeeze in 1 tablespoon of fresh lemon juice and give it one final mix.