Ingredients
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
4 cloves garlic, thinly sliced
1/2 serrano chile, seeded and finely chopped
3 medium tomatoes, chopped
1 1/2 pounds skinless swordfish steaks, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
Juice of 1 lime, plus wedges for serving
Grilled flatbread, for serving (optional)
Preparation
Heat ghee in a large Dutch oven over medium. Add onions and sliced fennel and cook, stirring occasionally, until golden brown, about 15 minutes.
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.
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.
