Name: Springtime Salmon and Fennel Chowder
Ingredients: 1/2--3/4 lb salmon fillet; 2 cups clam broth or juice; 1 lb baby potatoes; 1 bulb fennel; 2 Tbsp butter; 1 tsp tomato paste; 3-4 cups whole milk (you can use cream or half n half for a richer chowder); salt; fresh cracked pepper; a pinch of celery seed; 1 Tbsp fresh dill (chopped)