Monkfish and cauliflower chowder recipe for a warming meal

Ingredients for Monkfish and cauliflower chowder

• 1 medium head of cauliflower

• 60 ml olive oil, plus more

• 2 medium leeks, white and pale-green parts only, sliced into 0.5 cm thick rounds

• 4 garlic cloves, thinly sliced

• 800 g canned cherry tomatoes (2 cans)

• 240 ml low-salt chicken stock

• 675 g monkfish or cod, cut into 2.5–5 cm pieces

• 40 g chopped pitted green olives

• 40 g tarragon leaves

• baguette (for serving)

How to make Monkfish and cauliflower chowder

1. Remove the leaves from the cauliflower and cut the head in half.

2. Coarsely chop one half, then pulse in a food processor until a fine crumble forms.

3. Break the remaining half into small florets.

4. Heat 60 ml of oil in a medium pot over a medium-high heat.

5. Add the leeks and cook, tossing often, until softened, about 5 minutes. Season with salt and pepper.

6. Stir in the garlic and all of the crumbled cauliflower.

7. Add the chopped tomatoes and broth, then use a wooden spoon to crush some of the tomatoes.

8. Bring the mixture to a simmer, then add the monkfish, olives, and tarragon. Season with salt and pepper.

9. Return to a simmer, cover the pot, and cook, stirring often, until the flavours soften and blend together, about 20 minutes. Adjust seasoning with more salt and pepper if necessary.

10. Ladle the chowder into bowls, drizzle with a little more oil, and grind some pepper over the top.

11. 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.