Curied Swordfish Stew

Name: Curied Swordfish Stew
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 (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); 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