Succotsash comes from a North American Indian word for ‘broken kernels’. The dish gained popularity during the great depression. It was a staple dish when meat was scarce and expensive. There is no set recipe and you can add what you like to create this tasty broth. In Zacry’s we often use lobster stock for fish based versions to add sweetness and complexity.
1 large beef tomato
200g sliced cooking chorizo
400ml good strong chicken stock
150g sweetcorn kernels, cooked and refreshed
150g peas cooked and refreshed
150g French beans cut into 1cm lengths, cooked and refreshed
150g cooked borlotti beans
Cornish Sea salt
800g monkfish fillet trimmed and divided into 4 equal 200g portions
200g fine dried breadcrumbs
15g flat leaf parsley
Put a pan of water on to boil and place the beef tomato in the water for 15 seconds, refresh in iced water.
Remove and discard the skin, cut in half and remove the seeds, roughly chop the flesh and reserve.
In a large pan add the sliced chorizo and place over a low heat for the fat to render, cook slowly for 5 minutes until cooked and the chorizo has given up its oils.
Add the chicken stock and bring to a simmer, add the corn, peas, chopped tomato, both the beans and continue to simmer for a couple of minutes.
Check the seasoning and adjust with the salt and paprika.
Roll the monkfish in the breadcrumbs and ideally grill over charcoal with a lid covering to take on hints of smoke.
If you are panfrying place a large frying pan on a moderate heat and add a little pommace oil, add the coated monkfish and colour evenly on all sides until golden. Then add a knob of butter and baste until the butter has browned.
Whichever way you cook your monkfish give it a minute to rest before serving to allow the flesh to relax.
While this is happening, re-heat the succotash, chop the herbs and add to it.
Place the mix into four bowls, top with the monkfish and serve.
I like this dish with some crusty bread to mop up the juices.