Curied Swordfish Stew
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
- 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.