Monkfish And Cauliflower Chowder Recipes

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.

CAULIFLOWER CHOWDER

Steps:

• Melt margarine over medium heat in a Dutch oven. Add celery and onion and cook, stirring occasionally, for 5 minutes.
• Pour vegetable broth and water into the Dutch oven and bring to a boil. Add cauliflower and potato; return to a boil. Reduce heat to low and let simmer until potato is tender, about 20 minutes.
• Stir red peppers and evaporated milk into the simmering mixture and heat for 2 minutes more. Pour soup carefully into an electric blender or food processor and puree until smooth. Return soup to the Dutch oven and bring to a slow boil, stirring constantly, until thoroughly heated, about 5 minutes more.

ROASTED MONKFISH WITH CURRIED LENTILS AND BROWNED BUTTER CAULIFLOWER

Steps:

• For sauce:
• Bring first 4 ingredients to boil in medium saucepan. Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes. Cool slightly. Transfer mixture to blender; add 3 tablespoons water and puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, stirring, and adding more water to thin sauce, if desired.)
• For lentils and browned butter cauliflower:
• Heat oil in medium saucepan over medium heat. Add onion, carrots, and celery; sauté until soft, about 8 minutes. Add lentils, curry, and paprika; stir 1 minute. Add 2 1/2 cups water; bring to boil. Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes. Uncover; stir until liquid is absorbed, about 5 minutes.
• Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer. Stir in lentil mixture. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
• For gremolata:
• Mix parsley and lemon peel in bowl. Season with salt and pepper.
• For fish:
• Sprinkle monkfish with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add fish; sauté until just opaque in center, about 6 minutes per side.
• Divide sauce among 4 plates. Spoon lentil mixture alongside. Place fish atop lentils; sprinkle with gremolata.
• *Available at specialty foods stores and some supermarkets.

CAULIFLOWER CLAM CHOWDER (LOW CALORIE)

Steps:

• Heat olive oil in a large pot. Add onion; cook and stir until browned, about 10 minutes. Add 1 cup water and carrots. Bring to a boil; cover and cook until carrots are soft, about 10 minutes.
• Combine remaining 4 cups water, cauliflower florets, chicken bouillon, and garlic in a blender; blend until smooth. Pour over the onion and carrots in the pot.
• Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.