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.