Put a squirt of spray oil and the fennel into a medium pan on a low-medium heat and gently cook until tender.
Add the paprika, tomato passata and vegetable stock. Cook over a high heat for 5 mins, until thickened.
Add the cod and fresh king prawns, stir well to coat in the sauce and cook for a further 5 mins, until both are just cooked through. Season to taste and add lemon zest and juice.
Meanwhile, cook the green beans in boiling water for 3-4 mins, until just tender. Whizz the cauliflower in a food processor.
Toss the cauli ‘couscous’ with a squeeze of lemon juice and serve with the fish stew and beans, scattered with fresh parsley.
Notes
If you've got leftovers, store in an airtight container in the fridge for up to 1 day. Re-heat thoroughly before serving.