1 pound salmon fillet

1 large onion

2 stalks celery

1 fennel bulb

6 red bliss potatoes

2 teaspoons thyme

1 teaspoon whole fennel seeds

2 bay leaves

4 cups Basic Vegetable Broth (see recipe on page 4)

1 cup tomato juice

2 tablespoons fresh chopped tarragon

4 tablespoons fresh chopped Italian flat-leaf parsley (optional)

1½ cups whole milk

Salt and pepper

• Remove the skin from the salmon and cut the meat into 1-inch cubes. Chop the onion, celery, and fennel bulb. Cut the potatoes into 1-inch cubes.

• Using a soup pot, melt the butter. Add the onion, celery, and fennel, cooking for 4 minutes on medium heat. Add the thyme, fennel seeds, and bay leaves, stirring to coat. Pour in the broth and tomato juice. Add the potatoes. Bring to a boil, reduce to a simmer, and cook for 20 minutes.

• Add the salmon and simmer for another 5 minutes. Remove from heat and discard the bay leaves. Chop the tarragon and parsley. Stir the milk and the tarragon into the soup. Add salt and pepper to taste. Garnish with the parsley and serve.

Serves 4–6

This chowder is also good with trout, tuna fillet, or any other oily fish.