Seafood Specials: Great Recipes that Help Save Oceans

Recipes from NRDC's home cooks and a few of our chef friends help you take the guesswork out of serving a healthy, feel-good seafood meal.

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Pacific Cod Potpies with Dill Biscuit Crust

(adapted from Gourmet)
~ Alex Kennaugh, NRDC publications director, New York

Ingredients

• For filling:
• 1 1/4 pound skinless Pacific cod, cut into 3/4-inch pieces
• 1 medium leek (white and pale parts only, cut into 1/2-inch pieces)
• 1 cup carrots, finely diced
• 1/2 cup celery, finely diced
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Note: Look for Pacific cod that is trap caught, hook-and-line caught or bottom longline caught. You can also use farmed striped bass as an alternative.

• For crust:
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 7 1/2 tablespoons cold unsalted butter cut into 1/2-inch cubes, plus 1 tablespoon melted
• 2 1/2 tablespoons chopped fresh dill

Preparation

1. Preheat oven to 450 degrees with rack in middle.
2. For sauce, wash leek and drain well. Cook leek, carrot and celery in butter in a heavy saucepan (2-quart) over moderate heat stirring frequently until tender, about seven minutes. Add flour and cook, stirring one minute. Stir in milk, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring sauce to boil, stirring, then reduce heat and simmer for about four minutes, stirring occasionally. Sauce will be thick. Remove pan from heat.
3. For crust, whisk together flour, baking powder and salt in a bowl. Blend in butter cubes with your fingertips or pastry blender until crumbly. Stir in milk and dill with a fork until mixture just comes together. Gather dough into a ball, turn out onto a floured surface and knead two to three times. Roll out with rolling pin until 1/2-inch thick and cut out four to six biscuits, depending on size of topping desired.
4. To assemble and bake pies, sprinkle the cod with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring sauce to a simmer and stir in fish, then divide among ramekins. Top each ramekin with biscuit and brush biscuit with melted butter. Arrange ramekins in shallow baking pan and bake until sauce is bubbling, 12 to 15 minutes.

Serves 4 to 6.

Comments

I like this cozy recipe for a casual dinner on chilly fall and winter nights.

More Tasty (and Sustainable) Seafood Recipes

• Baja Fish Tacos with Cabbage Salsa
• Baked Halibut with Three Colored Peppers and Red Bliss and Fingerling Potatoes
• Buttermilk Fried Fresh Anchovies with Harissa
• Catfish Lafitte
• Chermoula Halibut with Red Quinoa, Edamame and Shell Bean Salad with Preserved Lemon Vinaigrette
• Firecracker Salmon with Roasted Corn Medley
• Grilled Fresh Sardines with Preserved Lemon Salsa Verde
• Honey Salmon
• Kerala-style Fried Fish
• Krissy T's Wild Salmon
• Pacific Cod Potpies with Dill Biscuit Crust
• Poached Alaskan Halibut, Sweet and Sour Golden and Red Beets, Citrus and Extra Virgin Olive Oil Emulsion
• Seared Farmed Striped Bass with Chive Whipped Potatoes, Truffle Vinaigrette and Hen of the Woods Mushrooms
• Sopa de Pescado
• Steamed Halibut on a Bed of Leeks and Carrots

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