-
1
Cut the kernels of corn from the cobs into a bowl.
-
2
With a large spoon, scrape the milk from the cob into the bowl wit the corn.
-
3
Reserve.
-
4
Blanch the lima beans in boiling water until almost tender.
-
5
Cool under cold water.
-
6
Reserve.
-
7
Blanch the string beans and reserve.
-
8
In a large heavy saucepan, melt the butter and add the corn and its juices.
-
9
Cook over moderate heat for 10 minutes, stirring from time to time.
-
10
Meanwhile, in a skillet, render the salt pork until golden brown.
-
11
Set aside on paper towels to drain.
-
12
In a large makeshift steamer, bring the court bouillon to a simmer over moderate heat.
-
13
Add the fish and steam for 10 minutes per inch of thickness.
-
14
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.
-
15
When all the fish is in the steamer, place the scallions over the fillets.
-
16
While the fish is cooking, add the lima and string beans to the corn, stirring from time to time.
-
17
Stir in the cream to loosen the mixture.
-
18
Pour the succotash on a heated platter, then arrange the fish and rendered salt pork over the succotash.
-
19
Set the scallions over the fish and serve.
