Monkfish and Cauliflower Chowder
Monkfish and Cauliflower Chowder is a flavorful French French Receipes dish prepared with quality ingredients. Remove leaves from cauliflower and cut head in half.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionRemove 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 flavors 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.