Monkfish And Cauliflower Chowder Recipe

Name: Monkfish And Cauliflower Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium head of cauliflower; 1/4 cup olive oil, plus more; 2 medium leeks, white and pale-green parts only, sliced into 1/4-inch-thick rounds; 4 garlic cloves, thinly sliced; 2 (14.5-ounce) cans cherry tomatoes; 1 cup low-sodium chicken broth; 1 1/2 pounds monkfish or cod, cut into 1-2-inch pieces; 1/4 cup chopped pitted green olives; 1/4 cup tarragon leaves; Baguette (for serving)

Servings: persons

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.
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.
3
Ladle chowder into bowls, drizzle with more oil, and grind some pepper over. Serve with bread for dunking.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium head of cauliflower, 1/4 cup olive oil, plus more, 2 medium leeks, white and pale-green parts only, sliced into 1/4-inch-thick rounds, 4 garlic cloves, thinly sliced, and more.

Yes, Monkfish And Cauliflower Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Monkfish And Cauliflower Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions