Monkfish and Cauliflower Chowder

Loved this Cauliflower Chowder recipe! I used basil instead of tarragon and did not have olives. It was very flavorful and filling.

• Anonymous

• Waterloo

• 10/20/2020

Not good. Too much tarragon. Bland. Surprised by all of the good reviews. I tried to save it by adding some additional spices and more chicken stock. Would not make again.

• sam.pierce4906

• Chicago

• 8/26/2020

This was so awful. I just couldn't avoid the review because I don't want anyone else to waste their money and time like I did. Smells awful, tastes bland, there is nothing great about it! I love to cook, all sorts of things, and often. Why would someone put these ingredients together? I was blinded by the good reviews. Unfortunately this is going to the compost bin.

• gardengypsy

• Bellingham, WA

• 2/27/2020

I know it is frowned upon to substantially add or tweak, but these were such easy elevations to a good recipe I'm going to take the risk. From previous reviewers: briefly roasting cauliflower is a good idea. So is sauteeing fennel with leeks. Adding 1/2 tsp Lobster Better than Boullion adds richness, as does 1 T butter. I also upped the olives as suggested. My additions: a few dashes of Worstershire for umami while sauteeing the leeks (and fennel as suggested by previous reviewer). Once all elements together I added a pinch of saffron, 1/2 tsp turmeric, dash of white vermouth, sprigs of fresh rosemary and thyme and oregano I had on hand. Finally, what really made it "sing" was the zest of one orange.

• elizabethenglandblair3789

• Pennington NJ

• 5/23/2019

This made an excellent pasta sauce, served over linguine with crumbled feta. I used 8 oz. of monkfish cut into 1" chunks and halved everything else, and the fish/sauce ratio was perfect (two servings). I added a bit of white wine and red pepper flakes while sauteing the leeks and cauliflower, used 15 oz of fresh peeled heirloom paste tomatoes instead of canned, and added 1 Tbsp of capers because I only had four green olives. It would definitely need more liquid to make it a"chowder."

• molodets

• Madison, Wisconsin

• 9/9/2018

最近我做了这个,对于一个大聚会amazing! It was so delicious and every bite was flavorful. I made this over the stove and then transferred to a crockpot on low to keep warm for the guest coming. I was worried the fish would overcook but it was perfection and many were so impressed at the tenderness of the fish in this dish.

• Anonymous

• Gillett, PA

• 2/8/2018

My husband and I really enjoyed this chowder. First off, it made a lot. I think it's closer to 6 generous servings. I needed a large pot versus the medium as recommended in the recipe. As others have written, I added more stock (probably 3 cups) and some white wine. I also used more olives. Otherwise, I made the recipe as is.

• benedetto

• New York City

• 1/24/2018

I say yes, hubby not so much so. I cut the recipe in half (still have some left over) but kept the broth amount the same. I didn't pick up fresh tarragon or dig any out of the snow, only to find my freeze dried out of stock. Instead I added just a wee bit of (1/4 t.) of better than bouillon lobster base and a pinch of korean red pepper flakes.

• Anonymous

• CCumberland, RIumberland Hill, RIber

• 1/12/2018

Yum! The tomatoes, tarragon and fish made for a well-balanced dish. As suggested by others, I added more chicken broth to thin the chowder and give more liquid for soaking up with the baguette.

• Anonymous

• 12/11/2017

Excellent fish chowder. Used wild-caught grouper instead of monkfish. Needed to add an additional 1/2 cup of broth and 1/4-1/2 cup of dry white wine to get sufficient moisture in the chowder. Still was thick and stew-like, which was fine with me. Might try roasting the florets to light brown next time (after tossing in olive oil) for additional flavor.

• Anonymous

• Chicago, ILChicalgo

• 12/5/2017

Absolutely delicious. Loved all the tarragon. Needs more olives. I used more than 1/2 cup of olives sliced in half, not chopped. Even better as leftovers the next day.

• largetuna

• Philadelphia, PA

• 11/10/2017

Was tasty though I found it needed about 3 cups of broth. I subbed oregano for the terragon as I didn't have any on hand, but I would like to add fennel next time.

• Danielle111

• Quebec

• 10/30/2017

This soup has good potential and was tasty. I did make some modifications based on what I had available at home. I also halved the recipe which was more than enough for my husband and myself. I used salmon and subbed fresh from the garden oregano for tarragon. When I halved the recipe, there wasn’t enough liquid so I added a splash of white wine and doubled the stock. I also used diced fire-roasted tomatoes and threw in some halved fresh cherry tomatoes also. I agree that the blended cauliflower was a somewhat odd texture but it wasn’t too bad. I’d recommend increasing the number of green olives or omitting them altogether as they kind of get lost among everything else given how few there are. Maybe a generous dollop of paprika or some red pepper flakes would jazz it up a bit also. Would make again and fiddle a bit more to make it even better.

• vermondmed

• Charleston, SC

• 10/24/2017

I have to address the previous review. This is a great dish. The reason someone would put these ingredients together is because they meld beautifully. Everyone has different tastes but I encourage everyone to give this a try. It’s flavorful, simple and healthy. If anything I would add more tarragon.

• Anonymous

• 5/4/2023