• 175g/6oz dried butterbeans

  • 100g/4oz rindless smoked streaky bacon, in one piece

  • 1 small onion, chopped

  • 1 tbsp sunflower oil, if needed

  • 300ml/10fl oz chicken stock

  • 3 ears of sweetcorn

  • 50ml/2fl oz double cream

  • 4 x 175-225g/6-8oz pieces of unskinned thick haddock fillet

  • 15g/½oz butter, melted

  • 2 tbsp chopped chives, plus a few extra to garnish

  • salt and freshly ground black pepper


  • 1.

    Put the dried beans into a pan and cover with plenty of water. Bring to the boil, then cover, remove from the heat and leave to soak for 2 hours.

  • 2.

    Cut the bacon into 5mm/¼in dice, put into a pan and cook over a low heat until the fat begins to melt. Increase the heat a little and allow it to fry in its own fat until crisp and golden. Add the onion (and the sunflower oil if it looks dry) and cook for about 5 minutes, until soft.

  • 3.

    Drain the beans and add them to the pan with the stock. Simmer gently until they are just tender and the stock is well reduced.

  • 4.

    Stand the sweetcorn up on a chopping board and slice away all the kernels. Add the sweetcorn to the beans with the cream and simmer for 5 minutes.

  • 5.

    Meanwhile, preheat the grill to high. Brush the pieces of haddock on both sides with the melted butter and season with salt and pepper. Place skin-side up on a lightly oiled baking sheet or the rack of the grill pan and grill for 7-8 minutes.

  • 6.

    Stir the chives into the beans and season with salt and pepper. Spoon the mixture into four warmed soup plates and place the haddock on top. Scatter over a few more chives and serve.

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Posted by Denise64Report
I only did the Sucotash, it was lovely and used as a side dish to steak. It was a great hit and we will definitely have it again, the only thing is I used skim milk instead of cream as I cannot have cream.