Smoky Salmon and Potato Stew
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ 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)
- ½ teaspoon smoked paprika
- 1 can (14 ounces) diced tomatoes
- 16 ounces clam juice (two 8-ounce bottles)
- 10 small yellow potatoes, cut into ¼-inch slices (2 ½ cups)
- 1 ½ pounds salmon fillet (preferably wild), skin removed, cut into 1-inch pieces
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