Scallop and monkfish succotash recipe

Ingredients

Serves four

• 12 scallops, shelled, cleaned and roe removed

• 1kg monkfish tail

• 200g peas podded and cooked

• 200g cooked black eyed beans

• 200g broad beans skinned cooked

• 200g cooked haricot blanc beans

• 200g cooked sweetcorn

• 1 litre shellfish stock or chicken

• 10g chives

• 3g tarragon

• 10g flat leaf parsley

• 500g kale/ spinach, picked, blanched in boiling water and refreshed in ice water

• 10g picked samphire tips

• 4 plum tomato peeled and de-seeded

• Salt and sweet paprika 50/50

• Olive oil

Hints and tips

The word succotash comes from a native language spoken by North East, American Indians meaning crushed corn.

The dish has been adapted down the ages to include many different ingredients especially from the legume family (peas, beans, lentils, etc) which add colour and flavour.

It can be served on its own in a more traditional manner or used as a base for meat or fish.

Neil first came across it on his travels through the USA at a restaurant called Husk in Charleston, South Carolina where it was used to complement grilled flatiron steak using chicken stock as a base to bring together the many varieties of peas, beans and corn.

I like to prep the monkfish and scallops the day before this allows them to dry a little which in turn lets them firm up and gives a more golden colour when pan-frying.