Monkfish with Cabbage, Pancetta, and Rosemary

Monkfish, sometimes called “poor man’s lobster” because its sweet flavor and texture are similar to the prized crustacean, is popular in the regions bordering the Adriatic Sea, including the Veneto and Abruzzo. This preparation, scented with rosemary, and hearty with pancetta, is wonderful served with steamed potatoes.

Makes 4 to 6 servings | Prep time: 25 minutes | Minimum cook time: 2 hours in a medium slow cooker

¹/₂ small (1¹/₂-pound) head Savoy or green cabbage

¹/₄ pound pancetta, diced

2 pounds monkfish fillets, trimmed and cut into serving pieces

2 garlic cloves, minced

1 cup Seafood Stock or purchased stock

2 tablespoons chopped fresh 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 core cabbage. Cut into wedges and then shred cabbage. Bring a large pot of salted water to a boil. Add cabbage and boil for 4 minutes. Drain cabbage and place it in the slow cooker.

2. Cook pancetta in a heavy skillet over medium heat for 5 to 7 minutes, or until crisp. Remove pancetta from the skillet with a slotted spoon, and place it in the slow cooker. Raise the heat to high, and sear monkfish in the fat on all sides, turning the pieces gently with tongs, until browned. Refrigerate monkfish.

3. Add garlic, stock, rosemary, parsley, and lemon zest to the slow cooker, and stir well. Cook on Low for 3 to 4 hours or on High for 1¹/₂ to 2 hours, or until cabbage is almost tender.

4. If cooking on Low, raise the heat to High. Season monkfish with salt and pepper, and place it on top of vegetables. Cook monkfish for 30 to 45 minutes, or until it is cooked through. Remove monkfish from the slow cooker, and keep it warm. Add butter to cabbage, and stir to melt butter. Season to taste with salt and pepper. To serve, mound equalsize portions of cabbage on each plate. Slice monkfish into medallions, and arrange on top of cabbage.

Note: The vegetable mixture can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat it in a microwave oven or over low heat, and return it to the slow cooker. The fish should be cooked just prior to serving.

Variation:

 Substitute thick fillets of halibut or cod, and the cooking time will remain the same.

Cabbage is clearly one of the sturdier vegetables, and it will keep refrigerated for up to six weeks if not cut. Looser heads like Savoy and Napa cabbage should be used within three weeks. Do not wash it before storing it because moisture will bring on decay.