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 ==
# Season catfish fillets with ½ teaspoon of salt and ¼ teaspoon of cayenne pepper.
# Set aside on a wax paper-lined baking sheet.
# Heat oil in a dutch oven or a large, heavy saucepan over medium heat.
# Add onion and sauté for 5 minutes or until softened.
# Add garlic, bell peppers, fennel or celery and season with salt and cayenne pepper to taste.
# Cook, stirring often, for 5 minutes.
# Stir in orzo and flour and cook for 2 minutes or until orzo is coated with oil and just starting to color.
# Add wine and tomatoes with their liquid, breaking up tomatoes with a spoon.
# Add chicken stock, water, saffron, if using, and orange zest and bring to a boil.
# Reduce the heat to medium-low, cover and simmer for 10 minutes.
# Add catfish and simmer for 6 to 8 minutes or until fish flakes easily when tested with a fork.
# Stir in marjoram and serve.
Category:Catfish Soups
Category:Ethnic catfish Recipes
Category:Fennel Recipes
Category:Mediterranean Meat Dishes
Category:Mediterranean Soups
Category:Orzo Recipes
Category:Red bell pepper Recipes
Category:Spicy catfish Recipes
Category:Stew Recipes
Category:Tomato Recipes