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)
• ½ cup orzo
• 2 tablespoons all-purpose flour
• 1 cup white wine
• 1 x 28-ounce can whole tomatoes
• 1 x 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 ½ teaspoon of salt and ¼ teaspoon of cayenne pepper.
2. Set aside on a wax paper-lined baking sheet.
3. Heat oil in a dutch oven or a large, heavy saucepan over medium heat.
4. Add onion and sauté for 5 minutes or until softened.
5. Add garlic, bell peppers, fennel or celery and season with salt and cayenne pepper to taste.
6. Cook, stirring often, for 5 minutes.
7. Stir in orzo and flour and cook for 2 minutes or until orzo is coated with oil and just starting to color.
8. Add wine and tomatoes with their liquid, breaking up tomatoes with a spoon.
9. Add chicken stock, water, saffron, if using, and orange zest and bring to a boil.
10. Reduce the heat to medium-low, cover and simmer for 10 minutes.
11. Add catfish and simmer for 6 to 8 minutes or until fish flakes easily when tested with a fork.
12. Stir in marjoram and serve.