Mediterranean Catfish and Roasted Vegetable Chowder
Recipe Description
A Catfish recipe.Ingredients
- 1 large fennel bulb, cut into ?-inch thick slices
- 1 medium red onion, cut into ?-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
- Preheat the oven to 400 °F.
- Lightly grease a large baking sheet.
- 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.
- Mix the roasted vegetables with clam juice, tomatoes, black beans|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.
This article uses material from the "Mediterranean Catfish and Roasted Vegetable Chowder" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
