Heat the olive oil in a large saucepan and add the onion, garlic, celery and carrot. Cooked for 5 minutes until softened then add the smoked paprika and chilli and cook for a few minutes more.
Add the chopped tomatoes and stock and bring to the boil. Let the pan bubble away for 10 minutes to reduce down.
Lower the heat and add the beans and cod. Cook for 3-4 minutes then add the raw prawns. Cook until the prawns turn pink all over and are cooked through. The fish should be perfectly tender. Stir in half the fresh herbs, serve into bowls and scatter with the remaining herbs. Serve with hot crusty bread to dunk into the sweet, fish sauce.
