HERE are a couple of quick, easy and hearty fish dishes, perfect for an autumn evening.

This Moroccan fish stew serves four. You need one tablespoon olive oil, one large onion, thinly sliced, one crushed clove of garlic, 2 tsp grated fresh ginger, 1 tsp ground cumin, 1 tsp turmeric, one cinnamon stick, pinch of cayenne pepper, 400g tin of chopped tomatoes, sea salt, 500g firm white fish fillets, cut into chunks, 400g tin of chickpeas, rinsed, 2 tsp honey, fresh black pepper, coriander leaves, lightly toasted flaked or whole almonds.

Heat the oil in a large heavy bottomed saucepan over a medium to low heat, add the onion and cook, stirring occasionally for 10 mins or until soft. Add the garlic, ginger, cumin, turmeric and cinnamon and cook, stirring for two minutes. Next, add the cayenne pepper, tomatoes, salt and 250ml fish stock (or water) and cook for a further 10 minutes. Add the fish and simmer for five minutes, or until the fish is just tender. Add the chickpeas and honey and cook for a further 2-3 minutes. Season to taste and serve with fresh coriander leaves and flaked almonds.

Normally a daube is made with beef and is cooked for hours. Our tuna daube (serves four) is a quick fishy version.

You need four tuna steaks (about 180g /6oz each ), sea salt, freshly ground black pepper, three tablespoons extra virgin olive oil, two onions, thinly sliced, two tablespoons finely chopped flat leaf parsley, four anchovies, roughly chopped, one small red chilli, thinly sliced, four garlic cloves, sliced, 400g tin of chopped tomatoes, 375ml fish stock or water, two bay leaves, fresh or dried, shredded basil leaves to serve. Season the tuna well. Heat one tablespoon of the oil in a large heavy bottomed saucepan over a high heat, add the tuna and cook for two minutes on one side and one minute on the other, remove and set aside.

Reduce the heat to medium, add the rest of the oil and the onions and cook for 10 minutes, stirring occasionally, until softened. Add the parsley, anchovies, chilli and garlic and cook for another minute. Add tomatoes, chicken stock and bay leaves and simmer covered, for 25 minutes. Return tuna to the dish, put lid on and remove from heat. Leave for 25 minutes, then sprinkle with shredded basil leaves to serve.

For this Fish with citrus dressing you need: two oranges, one lemon, two limes, ½ tsp pink peppercorns, roughly chopped, four tablespoons olive oil, two tablespoons veg oil, 4 x 200g (7oz) fish fillets . . . gilt head bream is great for this or red snapper.

Pre heat oven to 200ºC/Gas 6. To make the dressing, zest oranges, lemon and lime and put into a bowl. Juice the lemon and add juice to the bowl. Segment the oranges and limes and add to the bowl along with any juice. Add the peppercorns and olive oil and stir well.

Put veg oil into frying pan over high heat. Season fish fillets with sea salt and place skin side down in hot pan, sear the fillets for a minute or two until the skin is crispy . . . turn over and place pan in the oven and bake fillets for about 6 minutes. Transfer fish to a large serving dish and pour over the citrus dressing.