Mediterranean Catfish Stew

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)
1/2 cup orzo (see Note)
2 tablespoons all-purpose flour
1 cup white wine
1 28-ounce can whole tomatoes
1 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)

1. Season catfish fillets with 1/2 teaspoon of salt and 1/4 teaspoon of cayenne pepper. Set aside on a wax paper-lined baking sheet.
2. 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.
3. 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.

Notes:
Orzo is a rice-shaped pasta that is available in large supermarkets.