Succotash with Three Steamed Fish

Name: Succotash with Three Steamed Fish
Cuisine: American
Ingredients: 10 ears fresh sweet corn; 2 cups small, shelled fresh lima beans; 2 cups fresh string beans, cut into 1-inch pieces; ¼ pound unsalted butter; ⅓ pound salt pork, cut into ¼-inch cubes; 1 quart Court Bouillon; 3 pounds (1 pound each) firm white fish fillets, such as scrod, halibut, bass, or weakfish; 3 pounds (1 pound each) firm white fish fillets, such as scrod, halibut, bass, or weakfish; 3 pounds (1 pound each) firm white fish fillets, such as scrod, halibut, bass, or weakfish; 3 pounds (1 pound each) firm white fish fillets, such as scrod, halibut, bass, or weakfish; 3 pounds (1 pound each) firm white fish fillets, such as scrod, halibut, bass, or weakfish; 1 bunch small scallions, include some of the green, trimmed; 2 to 3 tablespoons heavy cream