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1
In a food processor, combine the softened butter with the parsley, 1/2 tablespoon of the tarragon and the chives.
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2
Season with salt.
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3
Transfer the herb butter to a large piece of plastic wrap, form into a cylinder and refrigerate.
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4
In a medium saucepan of boiling water, cook the lima beans with the onion, thyme sprig and a pinch of salt over moderate heat until the lima beans are tender, about 10 minutes.
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5
Drain and discard the onion and thyme.
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6
In a food processor, puree the beefsteak tomatoes.
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7
Strain the puree into a medium bowl; you should have about 1 1/2 cups of tomato puree.
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8
In a large skillet, melt 2 tablespoons of the butter.
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9
Add the shallot and cook over moderate heat until softened, 2 minutes.
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10
Add the corn, ham and Old Bay seasoning and cook, stirring, for 2 minutes.
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11
Add the Champagne and simmer over moderately high heat until reduced by half, 3 minutes.
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12
Add the diced tomato, lima beans and tomato puree.
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13
Simmer over moderate heat until flavorful and the liquid has thickened slightly, 4 minutes.
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14
Remove from the heat.
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15
In a large skillet, heat the oil until nearly smoking.
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16
Season the cod with salt and pepper and cook, skin side down, over high heat until the skin is browned and crisp, about 4 minutes.
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17
Turn the fish, reduce the heat to moderately low and cook until just opaque throughout, about 3 minutes longer.
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18
Stir the crabmeat and the remaining 1 tablespoon of tarragon into the stew; simmer for 1 minute to heat through.
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19
Off the heat, swirl in the remaining 2 tablespoons of butter; season with salt and pepper.
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20
Spoon the stew into bowls and set a cod fillet in each.
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21
Top each fillet with the herb butter and serve.
