Thanks to our customer Camilla V. for bringing this delicious chowder recipe in for us! If you don’t like monkfish, you can substitute your favorite firm fish and it will still be scrumptious.

1 medium head of cauliflower, halved

¼ C olive oil

2 medium leeks (white and pale-green parts only, sliced into 1/4” thick rounds

4 garlic cloves, thinly sliced

2 14.5-oz cans cherry tomatoes (or petite diced if you can’t find cherry)

1 C chicken broth

1.5# monkfish cut into bite sized pieces

¼ C chopped pitted green olives

¼ C tarragon leaves

Crusty bread (for dipping)

DIRECTIONS

1. Coarsely chop one half of the cauliflower, then pulse in a food processor until it’s in fine crumbles. Break the other half of the cauliflower into small, bite size florets.
2. Heat olive oil in a medium pot over medium-high heat. Add leeks and cook, stirring often, until softened (about 5 minutes).
3. Add garlic, all the cauliflower, and season well with salt and pepper.
4. Add tomatoes and chicken broth and stir well. Bring to a simmer.
5. Add fish, olives, and tarragon. Check salt and pepper levels and adjust to taste.
6. Return to a simmer (don’t boil), cover, and cook, strring often until flavors meld (about 20 minutes).
7. Ladle chowder into bowls, drizzle with good olive oil and a quick grind of pepper. Serve with good crusty bread for dunking.