Mediterranean Catfish and Roasted Vegetable Chowder

Ingredients

• fennel bulb

  cut into ⅛-inch thick slices
  1 large
• red onion

  cut into ⅛-inch thick slices
  1 medium
• red bell pepper

  cut into ¾-inch cubes
  1 large
• zucchini

  cut into ¼-inch thick slices
  2 cups
• olive oil
  1 tablespoon
• x 8-ounce bottles clam juice
  2 unit
• x 14.5-ounce can chunky pasta-style stewed tomatoes
  1 unit
• x 15-ounce can black beans

  rinsed and drained
  1 unit
• crushed fennel seed
  1 teaspoon
• grated orange zest
  1 teaspoon
• freshly ground black pepper
  ½ teaspoon
• U.S. farm-raised catfish fillets

  cut into 1-inch cubes
  1¼ pounds
• for garnish: basil sprigs and orange slices
  1 unit