Mediterranean Catfish and Roasted Vegetable Chowder

Description
A catfish recipe.

Ingredients

 * 1 large fennel bulb, cut into 1/8-inch thick slices
 * 1 medium red onion, cut into 1/8-inch thick slices
 * 1 large red bell pepper, cut into 3/4-inch cubes
 * 2 cups zucchini, cut into 1/4-inch thick slices
 * 1 tablespoon olive oil
 * 2 8-ounce bottles clam juice
 * 1 14.5-ounce can chunky pasta-style stewed tomatoes
 * 1 15-ounce can black beans, rinsed and drained
 * 1 teaspoon crushed fennel seed
 * 1 teaspoon grated orange zest
 * 1/2 teaspoon freshly ground black pepper
 * 1 1/4 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. Lightly grease a large baking sheet.

2. Mix fennel, onion, bell pepper, zucchini and olive oil in a medium bowl. Spread vegetables evenly on prepared pan. Roast in the oven for 15 minutes or until lightly browned and tender, stirring every 5 minutes.

3. Mix the roasted vegetables with clam juice, tomatoes, beans, fennel seed, orange zest and pepper in a large saucepan. Bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Add catfish pieces and simmer for 4 to 5 minutes or until fish flakes easily when tested with a fork. Season with salt to taste. Garnish with basil sprigs and orange slices.