Ingredients
3 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 head fennel, chopped (1 cup), plus fronds for serving
2 celery stalks, chopped (about 1 cup)
Kosher salt and freshly ground pepper
4 cloves garlic, minced (1 tablespoon)
1/2 teaspoon smoked paprika
1 can (14 ounces) diced tomatoes
16 ounces clam juice (two 8-ounce bottles)
10 small yellow potatoes, cut into 1/4-inch slices (2 1/2 cups)
1 1/2 pounds salmon fillet (preferably wild), skin removed, cut into 1-inch pieces
Preparation
Heat oil in a large straight-sided skillet over medium-high. Add fennel, celery, and a pinch of salt; cook, stirring often, until vegetables begin to soften, 5 minutes. Add garlic and paprika; cook until fragrant, 30 seconds. Add tomatoes and cook, stirring, until thickened slightly, 5 minutes. Add clam juice and potatoes; season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, until potatoes are fork-tender, 30 minutes.
Season fish with salt; gently fold into stew. Return to a simmer, cover, and remove from heat; let stand 5 minutes. Serve, topped with fennel fronds, a drizzle of oil, and more pepper, if desired.
