Curied Swordfish Stew

Ingredients

Curried Swordfish Stew

• 4 to 5 tablespoons ghee
• 2 medium red onions, chopped
• 1 small fennel bulb, halved and thinly sliced lengthwise, fronds reserved for garnish
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon Arabic Seafood Spice Blend (recipe follows)
• 4 cloves garlic, thinly sliced
• 1/2 serrano chile, seeded and finely chopped
• 3 medium tomatoes, chopped
• 1 1/2 pounds (680 grams) skinless swordfish steaks, cut into 1 1/2-inch (4-centimeter) pieces
• Kosher salt and freshly ground pepper
• Juice of 1 lime, plus wedges for serving
• Grilled flatbread, for serving (optional)
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Arabic Seafood Spice Blend

• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly ground pepper

Instructions

1. 1
   Heat ghee in a large Dutch oven over medium. Add onions and sliced fennel and cook, stirring occasionally, until golden brown, about 15 minutes.
2. 2
   Stir in tomato paste, cumin, and spice blend and cook until aromatic, 1 to 2 minutes. Add garlic and serrano and cook 5 minutes. Add tomatoes and 2 cups water and bring to a simmer. Season fish with salt and pepper and add to pot. Simmer, uncovered, until fish is cooked through, 8 to 10 minutes.
3. 3
   Add lime juice and season with salt and pepper; gently stir to combine. Ladle stew into bowls; garnish with fennel fronds. Serve with lime wedges and flatbread, if desired.