Monkfish and Cauliflower Chowder

Ingredients for Monkfish and Cauliflower Chowder

• 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 dentes de alho, fatiados finamente

• 2 (400g) cans cherry tomatoes

• 240ml low-sodium chicken broth

• 675g monkfish or cod, cut into 1–2-inch pieces

• 40g chopped pitted green olives

• 1/4 cup tarragon leaves

• Baguette (for serving)

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 flavours 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.