Monkfish and Cauliflower Chowder

The small bits of cauliflower gives the chowder broth a nice clean thickness.


4 servings

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)

Step 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.

Step 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.

Step 3

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

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