Mediterranean Catfish Stew

Ingredients

 * 4 U.S. Farm-Raised Catfish, cut into 2-inch cubes
 * salt
 * cayenne pepper
 * 3 tablespoons olive oil
 * 3 cloves garlic, chopped
 * 2 red or yellow bell peppers, chopped
 * 1 head fennel (or 2 ribs celery, sliced)
 * 1/2 cup orzo (see Note)
 * 2 tablespoons all-purpose flour
 * 1 cup white wine
 * 1 28-ounce can whole tomatoes
 * 1 14-ounce can chicken stock or canned broth
 * 1 cup water
 * 1 pinch saffron (optional)
 * 1 teaspoon grated orange zest
 * 1 tablespoon chopped fresh marjoram (or 1 teaspoon dried marjoram)

Directions

 * 1) Season Catfish fillets with 1/2 teaspoon of salt and 1/4 teaspoon of cayenne pepper. Set aside on a wax paper-lined baking sheet.
 * 2) Heat oil in a Dutch oven or a large, heavy saucepan over medium heat.
 * 3) Add Onion and sauté for 5 minutes or until softened.
 * 4) Add garlic, bell peppers, fennel or celery and season with salt and cayenne pepper to taste. Cook, stirring often, for 5 minutes.
 * 5) Stir in orzo and flour and cook for 2 minutes or until orzo is coated with oil and just starting to color.
 * 6) Add wine and tomatoes with their liquid, breaking up tomatoes with a spoon.
 * 7) Add chicken stock, water, saffron, if using, and orange zest and bring to a boil.
 * 8) Reduce the heat to medium-low, cover and simmer for 10 minutes.
 * 9) Add Catfish and simmer for 6 to 8 minutes or until flakes easily when tested with a fork.
 * 10) Stir in marjoram and serve.