Autumn Recipes to Warm You Up
As the evenings draw in and the weather starts to turn, there’s something deeply satisfying about cooking food that’s full of flavour and comfort. Autumn and winter are the perfect seasons for fish — rich broths, creamy sauces and gentle spice all help bring out the best in the day’s catch.
At The Fresh Fish Shop, we believe good food starts with honest ingredients. Whether it’s our sustainably sourced haddock, beautiful line-caught sea bass or plump shellfish, the quality of the fish makes all the difference. Here are three of our favourite recipes to inspire your kitchen this season — simple to make, delicious to eat, and perfect for those cosy nights in.
Brazilian Moqueca (Serves 4)
A bright, gently spiced fish stew from Brazil — creamy coconut milk, peppers, and tomatoes come together to create something comforting yet vibrant.
Ingredients
• 600g firm white fish fillets (such as cod, haddock or sea bream), cut into chunks
• 1 lime, juiced
• 1 tsp salt
• 2 tbsp olive oil
• 1 onion, finely sliced
• 3 cloves garlic, crushed
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 2 tomatoes, chopped
• 1 tsp paprika
• ½ tsp chilli flakes
• 400ml coconut milk
• Fresh coriander, chopped (to serve)
Method
Toss the fish in lime juice and salt and set aside to marinate for ten minutes.
Heat the olive oil in a large pan, then add the onion, garlic and peppers. Cook until soft, then stir in the tomatoes, paprika and chilli flakes. Pour in the coconut milk and bring to a gentle simmer.
Add the fish, cover, and cook for 10–12 minutes until the fish is just cooked through. Scatter with fresh coriander before serving with rice.
Spicy Seafood Laksa (Serves 2–3)
A fragrant noodle soup that’s both creamy and spicy — it’s all about that comforting coconut base and a good mix of seafood.
Ingredients
• 200g raw prawns, peeled
• 150g squid rings
• 1 tbsp red curry paste
• 1 tbsp vegetable oil
• 400ml coconut milk
• 500ml fish stock
• 1 tbsp fish sauce
• 1 tsp sugar
• 150g rice noodles
• 1 lime, juiced
• Handful of beansprouts
• Fresh coriander and sliced red chilli, to serve
Method
Heat the oil in a saucepan and fry the curry paste for a minute until fragrant. Stir in the coconut milk and fish stock, then add the fish sauce and sugar. Bring to a simmer and cook for five minutes.
Add the prawns and squid and simmer for another five minutes, until cooked through. Meanwhile, cook the noodles according to the packet instructions.
Divide the noodles into bowls, ladle over the soup and finish with lime juice, beansprouts, coriander and a few slices of fresh chilli.
Classic Kedgeree (Serves 4)
A true British favourite — gently spiced rice with smoked haddock and boiled eggs. Traditionally eaten at breakfast, but just as good for supper.
Ingredients
• 450g smoked haddock fillets
• 300ml milk
• 1 bay leaf
• 200g basmati rice
• 50g butter
• 1 onion, finely chopped
• 1 tbsp curry powder
• 3 boiled eggs, quartered
• Fresh parsley, chopped
• Lemon wedges, to serve
Method
Place the haddock, milk and bay leaf in a pan and bring to a gentle simmer for 8–10 minutes, until the fish flakes easily. Lift out the fish, reserving the milk.
Cook the rice in salted water, drain and set aside. In a separate pan, melt the butter and fry the onion until soft. Add the curry powder and cook for a minute before stirring in the rice.
Pour over a splash of the reserved milk to loosen, then fold through the flaked haddock. Gently warm through and serve topped with boiled eggs, parsley and a squeeze of lemon.
Whether you’re in the mood for something rich and spicy or light and fragrant, these dishes make the most of fresh, responsibly sourced seafood. All the key ingredients — from smoked haddock to plump prawns — are available to order online for home delivery across Sussex, London and beyond.
Why not try one this week and taste the difference quality makes?