Mediterranean Catfish and Roasted Vegetable Chowder

Description

A Catfish recipe.

Ingredients

• 1 large fennel bulb, cut into ⅛-inch thick slices
• 1 medium red onion, cut into ⅛-inch thick slices
• 1 large red bell pepper, cut into ¾-inch cubes
• 2 cups zucchini, cut into ¼-inch thick slices
• 1 tablespoon olive oil
• 2 x 8-ounce bottles clam juice
• 1 x 14.5-ounce can chunky pasta-style stewed tomatoes
• 1 x 15-ounce can black beans, rinsed and drained
• 1 teaspoon crushed fennel seed
• 1 teaspoon grated orange zest
• ½ teaspoon freshly ground black pepper
• 1¼ pounds U.S. farm-raised catfish fillets, cut into 1-inch cubes
• for garnish: basil sprigs and orange slices

Directions

1. Preheat the oven to 400 °F.
2. Lightly grease a large baking sheet.
3. Mix fennel, onion, bell pepper, zucchini and olive oil in a medium bowl.
4. Spread vegetables evenly on prepared pan.
5. Roast in the oven for 15 minutes or until lightly browned and tender, stirring every 5 minutes.
6. Mix the roasted vegetables with clam juice, tomatoes, beans, fennel seed, orange zest and pepper in a large saucepan.
7. Bring to a boil.
8. Reduce the heat to medium-low and simmer for 10 minutes.
9. Add catfish pieces and simmer for 4 to 5 minutes or until fish flakes easily when tested with a fork.
10. Season with salt to taste.
11. Garnish with basil sprigs and orange slices.