Monkfish and Cauliflower Chowder

Ingredients for Monkfish and Cauliflower Chowder

• 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 (400g) cans cherry tomatoes

• 240ml low-sodium chicken broth

• 675g monkfish or cod, cut into 1–2-inch pieces

• 60ml chopped pitted green olives

• 1/4 cup tarragon leaves

• Baguette (for serving)

How to make Monkfish and Cauliflower Chowder

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.

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 flavours soften and blend together, about 20 minutes. Season with more salt and pepper if needed.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.