Method   Step 1 In a large, deep ovenproof pot, combine the swordfish with the cumin, salt, paprika, celery salt, coriander seeds, fennel seeds, cardamom, nori, garlic, onion, butter, sweet potatoes and coconut milk. Cover and refrigerate overnight.   Step 2 The next day, preheat the oven to 175C/350F. When the oven is heated, add 3 cups water to pot and stir to combine. Cover and bake for 1 hour.  Step 3 Meanwhile, cook the rice according to the package directions. Step 4 Once the stew has finished cooking, remove ¼ cup of the liquid from the pot and mix it with the corn flour in a small bowl until the corn flour dissolves in the hot liquid.

https://www.bbc.com/travel/article/20230602-bougna-fish-stew-with-sweet-potatoes

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