← Back to Search Results
steaming American
Succotash with Three Steamed Fish

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield: Serves 6

Ingredients

  • 10 ears fresh sweet corn
  • 2 cups small, shelled fresh lima beans
  • 2 cups fresh string beans, cut into 1 –inch pieces
  • ¼ pound unsalted butter
  • 1/3 pound salt pork, cut into ¼ –inch cubes
  • 1 quart Court Bouillon
  • 3 pounds (1 pound each) firm white fish fillets, such as scrod, halibut, bass, or weakfish
  • 1 bunch small scallions, include some of the green, trimmed
  • 2 to 3 tablespoons heavy cream

Directions

 

Cut the kernels of corn from the cobs into a bowl.

With a large spoon, scrape the milk from the cob into the bowl wit the corn. Reserve.

Blanch the lima beans in boiling water until almost tender.

Cool under cold water. Reserve.

Blanch the string beans and reserve.

In a large heavy saucepan, melt the butter and add the corn and its juices. Cook over moderate heat for 10 minutes, stirring from time to time.

Meanwhile, in a skillet, render the salt pork until golden brown. Set aside on paper towels to drain.

In a large makeshift steamer, bring the court bouillon to a simmer over moderate heat.

Add the fish and steam for 10 minutes per inch of thickness. If necessary, cook thicker pieces such as cod first, and add thinner fillets such as bass or weakfish after a few minutes, so that all will be cooked at the same time.

When all the fish is in the steamer, place the scallions over the fillets.

While the fish is cooking, add the lima and string beans to the corn, stirring from time to time. Stir in the cream to loosen the mixture.

Pour the succotash on a heated platter, then arrange the fish and rendered salt pork over the succotash.

Set the scallions over the fish and serve.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

782kcal (39%)
82mg (8%)
28mg (47%)
255mcg RAE (8%)
1425mg
187mg
52g
13g
8g
46g
252mg (84%)
580mg (24%)
20g (101%)
46g (70%)
4mg (24%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
living-raw-food Living Raw Food
by Sarma Melngailis
cook-with-jamie Cook with Jamie
by Jamie Oliver
new-american-table New American Table
by Marcus Samuelsson
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
mexican-everyday Mexican Everyday
by Rick Bayless
in-the-kitchen-with-david In the Kitchen with David
by David Venable
lidias-italy Lidia's Italy
by Lidia Bastianich
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?