RCI-SF.005.0036.001
Mediterranean Catfish and Roasted Vegetable Chowder
A Catfish recipe.
Prep10 min
Cook90 min
Total100 min
Servings4
Difficultyadvanced
Ingredients
- fennel bulb1 largecut into ⅛-inch thick slices
- red onion1 mediumcut into ⅛-inch thick slices
- red bell pepper1 largecut into ¾-inch cubes
- zucchini2 cupscut into ¼-inch thick slices
- 1 tablespoon
- x 8-ounce bottles clam juice2 unit
- x 14.5-ounce can chunky pasta-style stewed tomatoes1 unit
- x 15-ounce can black beans1 unitrinsed and drained
- 1 teaspoon
- 1 teaspoon
- ½ teaspoon
- U.S. farm-raised catfish fillets1¼ poundscut into 1-inch cubes
- for garnish: basil sprigs and orange slices1 unit
Method
1
Preheat oven to 425°F. Arrange fennel bulb slices and red onion slices on a baking sheet, drizzle with olive oil, and roast for 15 minutes until edges begin to caramelize and soften.
15 minutes
2
Remove the roasted fennel and onion from the oven and set aside on a plate. The vegetables should be tender and lightly browned.
3
Pour clam juice into a large heavy-bottomed pot and bring to a simmer over medium heat. Add the crushed fennel seed, orange zest, and freshly ground black pepper, stirring to combine.
4
Add the canned chunky pasta-style stewed tomatoes to the pot, stirring gently to incorporate. Let simmer for 3 minutes.
5
Stir in the rinsed and drained black beans, then add the roasted fennel and red onion from the baking sheet. Simmer for 5 minutes to meld flavors.
5 minutes
6
Add the red bell pepper cubes and zucchini slices to the pot, stirring gently. Simmer for 5 minutes until the vegetables are tender-crisp.
5 minutes
7
Carefully add the 1¼ pounds of catfish cubes to the simmering broth, distributing them evenly throughout the pot. Do not stir vigorously to avoid breaking the delicate fish.
8
Simmer the chowder for 5 minutes until the catfish is opaque and cooked through, checking the thickest pieces to ensure they are no longer translucent.
5 minutes
9
Taste the chowder and adjust seasoning with additional black pepper if needed. Ladle the chowder into serving bowls.
10
Garnish each bowl with fresh basil sprigs and orange slices, serving immediately while the chowder is hot.