Heat a stockpot with a medium heat and add in the olive oil

After a couple of minutes, add in the chopped onion, carrot, and garlic, mix continuously, after 4 minutes and the vegetables are lightly sautéed, add in the dried oregano, dried thyme, and saffron, and quickly mix together, then add in the canned white beans and fish broth, raise to a high heat, and gently mix together

Once it comes to a boil, add in the rice, gently mix together, then place a lid on the stockpot and lower to a low heat

In the meantime, roughly chop the spinach, and add the cod fillets over some paper towels and pat dry, then season with salt & pepper, and then cut each fillet into bite-sized pieces

After simmering the rice for 14 minutes (which in my case was 4 minutes shy of the rice being cooked through), add in the pieces of cod, gently mix together, then place the lid back on the stockpot and simmer for another 4 to 5 minutes or until the rice and fish are cooked through, then remove the lid and turn off the heat

Add in the chopped spinach and gently mix together until the spinach is lightly wilted, then add in the lemon juice, and give it one final mix

Transfer into shallow bowls and serve at once, enjoy!