In a thick-bottomed pot, heat 2 tablespoons of butter and 1 tablespoon of extra virgin olive oil over medium heat until melted. Add 1 chopped onion and 1 sliced carrot to the pot, sautéing for about 3 minutes or until they become soft and translucent.

Stir in 1 tablespoon of flour to the sautéed onions and carrots, mixing well for about 1 minute. Next, add 3 medium potatoes, mixing them in with the vegetables.

Pour in 4 cups of chicken broth, stirring to combine while bringing the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently for around 5 minutes until the potatoes are just fork-tender.

Carefully add 1 pound of white fish and ½ teaspoon of smoked paprika to the pot. Stir gently, cover, and let it simmer for 10-15 minutes, or until the fish is flaky.

Taste the stew and season with salt and pepper as desired. If too thick, add a splash of broth or water. Serve in bowls with crusty bread.