Monkfish And Cauliflower Chowder Food
MONKFISH AND CAULIFLOWER CHOWDER
Steps:
- 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 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.
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