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
Cuisine: Seafood
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 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)

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Monkfish And Cauliflower Chowder

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