Monkfish with Cabbage, Pancetta, and

Rosemary

1/2 very little
1/4 pound
(1 1/2 -pound) mind Savoy or green cabbage
Pancetta, diced
2 bodyweight monkfish fillets, trimmed and minimize into serving sections
2 garlic cloves, minced
1 cup Seafood Stock or store-bought stock
2 tablespoons chopped fresh new rosemary or 2 teaspoons dried
1 tablespoon chopped fresh parsley
2 teaspoons grated lemon zest
Salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
1. Rinse and main cabbage. Lower into wedges and then shred cabbage. serve a superior pot
Of salted water to a boil. add cabbage and boil for 4 minutes. Drain cabbage and
House it in the slow cooker.
2. Cook pancetta in a hefty skillet over medium warm for 5 to 7 minutes, or until crisp.
Remove pancetta in opposition to the skillet with a slotted spoon, and desired destination it in the slow cooker.
Enhance the warm to large, and sear monkfish in the weight on all facets, turning the ingredients
Carefully with tongs, until browned. Refrigerate monkfish.
3. Add garlic, stock, rosemary, parsley, and lemon zest to the slow cooker, and stir
Perfectly. Cook on Lower for 3 to 4 hrs or on large for 1 1/2 to 2 several hours, or until cabbage is
Nearly comfortable.
4. If cooking on Lower, improve the heat to large. Time monkfish with salt and pepper,
And Space it on final of greens. Cook monkfish for 30 to 45 minutes, or until it iscooked all through. Remove monkfish against the slow cooker, and hold it very hot. add
Butter to cabbage, and stir to soften butter. Year to taste with salt and pepper. To
Serve, mound equalsize quantities of cabbage on each individual plate. Slash monkfish into
Medallions, and organize on top of cabbage.