Name: Monkfish and Cauliflower Chowder
Yield: 4 servings
Ingredients: 1 medium head of cauliflower; ¼ cup olive oil, plus more; 2 medium leeks, white and pale-green parts only, sliced into ¼-inch-thick rounds; 4 garlic cloves, thinly sliced; 2 14.5-ounce cans cherry tomatoes; 1 cup low-sodium chicken broth; 1½ pounds monkfish or cod, cut into 1–2-inch pieces; ¼ cup chopped pitted green olives; ¼ cup tarragon leaves; Baguette (for serving)

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Alex Lau

The small bits of cauliflower gives the chowder broth a nice clean thickness.

Recipe notes