Monkfish and Cauliflower Chowder
A hearty seafood chowder featuring tender monkfish and cauliflower in a rich tomato-based broth with leeks, olives, and fresh tarragon. This rustic dish combines the delicate flavor of monkfish with Mediterranean ingredients.
Ingredients
- •1 head medium head of cauliflower
- •¼ cup olive oil
- •2 medium leeks
- •4 cloves garlic
- •2 cans cherry tomatoes
- •1 cup low-sodium chicken broth
- •1½ pounds monkfish or cod
- •¼ cup chopped pitted green olives
- •¼ cup tarragon leaves
- •1 whole baguette
Cooking Instructions
- 1.
Remove leaves from cauliflower and cut head in half. Coarsely chop 1 half, then pulse in a food processor until a fine crumble forms. Break remaining cauliflower into small florets.
10 min
- 2.
Heat 1/4 cup oil in a medium pot over medium-high. Cook leeks, tossing often, until softened, about 5 minutes; season with salt and pepper. Mix in garlic and all of the cauliflower. Add tomatoes and broth and use a wooden spoon to crush some of the tomatoes. Bring mixture to a simmer, then add monkfish, olives, and tarragon; season with salt and pepper. Return to a simmer; cover pot and cook, stirring often, until flavors soften and blend together, about 20 minutes. Season with more salt and pepper if needed.
30 min
- 3.
Ladle chowder into bowls, drizzle with more oil, and grind some pepper over. Serve with bread for dunking.
5 min