This stew is an unctuous embodiment of autumn, with warm spices and beautiful tones of gold and green. The firm and meaty fish holds its shape in a slow stew and works wonderfully with the sweet and sour flavours. Try toasting some blanched almonds, then chopping to scatter over the top as a finishing touch. If you don’t have an apple or prunes, you can try using a pear or raisins instead.