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1
Cook beans in large saucepan of boiling salted water until just tender, about 5 minutes.
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2
Using slotted spoon or strainer, transfer beans to colander; reserve cooking water.
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3
Rinse beans with cold water.
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4
If using fava beans, peel off outer skins and discard.
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5
Add corn kernels to reserved cooking water and cook until just tender, about 1 minute.
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6
Drain.
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7
Return beans and corn to same saucepan.
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8
Mix in tomato, Italian parsley and extra-virgin olive oil.
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9
Season to taste with salt and pepper.
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10
(Can be prepared 2 hours ahead.
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11
Let stand covered at room temperature.
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12
Rewarm over low heat before serving.)
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13
Place 4 cups corn kernels in processor.
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14
Puree until liquid is released from corn, about 3 minutes (mixture will still be coarse).
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15
Transfer pureed corn to strainer set over large measuring cup.
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16
Press on solids in strainer to extract at least 3/4 cup juice; discard solids.
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17
Transfer corn juice to medium saucepan.
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18
Stir over medium heat just until juice begins to thicken, about 45 seconds (do not boil or juice may curdle).
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19
Add remaining 3 cups corn kernels and whipping cream to saucepan and stir just until corn is heated through, about 2 minutes.
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20
Season to taste with salt and pepper.
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21
Remove creamed corn from heat; cover to keep warm.
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22
Pour enough vegetable oil into heavy large skillet to reach depth of 1/4 inch.
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23
Heat over high heat.
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24
Sprinkle cod fillets with salt and pepper.
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25
Add fillets to skillet and cook until golden brown and center of each fillet is just opaque, about 4 minutes per side.
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26
Divide creamed corn equally among 4 plates.
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27
Top each serving with sauteed cod fillet.
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28
Spoon succotash atop each fillet and serve.
