Fish broth flavors up end-of-summer succotash

Yankee Chef logoBy Jim Bailey

Not many people know — or have even heard — of jagasse. In the early 1800s, fishermen along the Massachusetts coast were also farmers in their non-fishing time. Their families had their fill of fish in meals and this dish gave them a subtle hint of the ocean while enjoying the bounty of the garden as well. They used whole fish in their jagasse, but just the hint of the ocean is all that is needed in this delicious, original Yankee recipe derived from succotash. Find great succotash recipe on my blog,


Jagasse is a lighty-fishy vegetable stew

2 strips bacon, diced
1 cup fish broth or clam juice
1/2 small summer squash, diced*
1/2 small zucchini, diced
1 cup whole kernel corn
1/2 cup red bell pepper, minced
1/4 cup minced onion
1 cup cooked navy beans
2 cups cooked rice
1(15-ounce) can tomato sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
Salt and black pepper to taste

In a large pot, add the bacon and cook until crispy over medium heat. With the bacon and fat still in pot, add the fish broth. Boil for 3 minutes before adding the squash, zucchini, corn, red bell pepper and onion. Stirring occasionally, cook until the vegetables are just barely tender. Add beans, rice, tomato sauce, garlic and onion powders, red pepper and salt and pepper to taste. Stir to combine and continue cooking until everything is heated through.

Enough for four side dishes

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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