Melt the coconut butter in a pan and sauté the onion, fennel and carrots for 5-10 minutes until the vegetables begin to soften.
Then add the tomatoes, stock and paprika.
Cover and simmer for 20 minutes.
Add the prawns and cook for a further 10 minutes.
To serve garnish with a few fennel tops and a sprinkling of toasted pumpkin seeds.