Curied Swordfish Stew Recipe | PBS Food

This curried swordfish stew recipe appears in the "Stews of the Arabian Gulf" episode of Martha Stewart's Cooking School.



  • 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)

  • 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


  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. 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. 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.
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