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About the Dish

  • Field Peas

    Field Peas

  • Onion


  • PeachDish Salt

    PeachDish Salt

  • Corn


  • Thyme


  • Cod


  • Tomato


  • Tomato Paste

    Tomato Paste

  • Butter


  • All Purpose Flour

    All Purpose Flour

  • Crystal Hot Sauce

    Crystal Hot Sauce


In a small sauce pan over medium-high heat, cover field peas with water. Bring to a boil, reduce heat, and simmer until just tender, about 12 minutes. Drain and set aside.
Prepare your mise en place: Finely chop 1/2 of the onion (reserve remaining half for another use). Cut kernels from the corn cobs into a bowl. Using a spoon, scrape the milky liquid from the cobs into the bowl. Halve tomato crosswise. Working over a bowl,hold the cut side of each half against a grater and grate the tomato; discard the tomato skin. Halve cod crosswise. Pick and chop thyme.
Make the succotash: Heat 1 teaspoon cooking oil in a small saucepan over medium heat. Stir in onion and 1/4 teaspoon PeachDish Salt. Cover and cook 3 minutes, stirring occasionally. Stir in corn, field peas, thyme (reserving some for garnish) and 1 tablespoon water. Cover and cook, stirring occasionally, until corn is tender, about 4 minutes. Remove from the heat and set aside, leaving the pan covered.
Season cod on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper. Heat remaining 1 teaspoon cooking oil in a skillet over medium-high heat until sizzling. Add cod and cook without disturbing, 3 minutes. Flip and continue cooking until opaque in the center, about 3 minutes more. Remove the pan from the heat, transfer cod to serving plates, and cover with foil to keep warm.
Whisk tomato paste and 1/4 teaspoon PeachDish Salt into tomato pulp.
Melt butter in the skillet over medium heat until sizzling. Sprinkle flour over butter, and whisk until smooth. Pour in tomato mixture; cook while whisking until thickened, about 2 minutes. Season to taste with PeachDish Salt, black pepper and hot sauce.
Spoon succotash onto cod. Spoon gravy over the top, sprinkle with remaining thyme, and serve at once.