Season the fish with salt and let it rest at least 2 hours, and as long as overnight.

In a food processor, combine the butter, almonds, and lemon zest and juice, and purée until it is as smooth as possible. Reserve.

In a large pot, heat the olive oil over medium heat. Add the celery, fennel, carrots, garlic, bay leaf, and thyme. Cook until softened and translucent, about 5 minutes.

Pour in the fish stock or water, and simmer over medium heat. Reduce heat to low and simmer for 20 minutes, allowing flavors to meld until the carrots are tender. Remove the bay leaf and thyme sprigs.

Slice the shrimp lengthwise into 3 thin pieces each. Add the shrimp and seasoned fish to the pot. Return to a simmer and cook for 10 minutes.

At this point, it’s best to cool overnight and gently rewarm over low heat just prior to serving.

To serve, once warm, spoon out most of the broth into another pan and bring to a boil. Add the almond butter and whisk to combine. Cook for 3–4 minutes, then pour back on top of the fish. Serve with crusty bread and a few cracks of fresh ground pepper.