Beluga lentils
Salt
Ground pepper
Saffron
2 tbsp coconut oil
700 g fillet of white fish (we used skrei)
2 cloves of garlic
4 red onions
1 bunch carrots
2 limes
2 cardamom pods, green 
1 tsp cumin
1 tsp. curry powder
2 tsp sweet paprika
1 tsp turmeric
4 dried Kaffir lime leaves
2 fennel bulbs with green (approx. 400 g)
400 ml can of coconut milk
200 ml vegetable stock or fish stock
Fresh baguette
Wild rice