The small bits of cauliflower gives the chowder broth a nice clean thickness.
Recipe information
Yield
4 servings
Ingredients
Preparation
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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
53 Italian Seafood Recipes for the Feast of the Seven Fishes
Celebrate this Italian American Christmas Eve tradition with a meal that includes at least seven different types of seafood.Our 59 Best Cherry Tomato Recipes
This tiny fruit packs a concentrated tomato punch in a small package—perfect for brightening salads, pasta dishes, and more.Our 53 Top-Rated Fish Recipes
Want to eat more seafood in 2020? Here are our best fish recipes to get you started.41 One-Pot Seafood Dinners
These fish and shellfish dinners are big on flavor, small on clean-up.
