Recipes Ingredients Seafood Recipes Salmon Recipes Smoky Salmon-and-Potato Stew 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 30 mins Total Time: 1 hr Servings: 4 Briny clam juice is the secret weapon in this dish. We like the salinity of Bar Harbor brand, which goes well with the paprika. 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 Directions 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. Originally appeared: Martha Stewart Living, November 2016 Rate It PRINT