34 OCTOBER 2017
kk
DINNER
TONIGHT
One-Pot Beauty
This falls into an all-time-favorite-
dinner category: indulgent yet
somehow still healthy
Monkfish and
Cauliflower Chowder
4 SERVINGS
1 medium head of cauliflower
¼ cup olive oil, plus more
2 medium leeks, white and
pale-green parts only, sliced
into ¼"-thick rounds
Kosher salt, freshly ground pepper
4 garlic cloves, thinly sliced
2 14.5-oz. cans cherry tomatoes^1
1 cup low-sodium chicken broth
1½ lb. monkfish^2 or cod, cut into
1"–2" pieces
¼ cup chopped pitted green olives
¼ 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.^3 Break remaining
cauliflower into small florets. (See
Prep School, p. 105, for a step-by-step.)Heat ¼ 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.COOK’S NOTES^1 There are canned cherry tomatoes at your store;
just look more closely for these sweet beauties in the smaller can.^2 Not
only is monkfish a sustainable alternative to cod, but it’s also a forgiving
protein that’s hard to overcook.^3 Add cauliflower crumbles to build
body and creaminess into soups, braises, and more without adding fat.