Cod Potpies with Dill Biscuit Crusts

Ingredients for Cod Potpies with Dill Biscuit Crusts

• 1 medium leek (white and pale green parts only), cut into 1/2-inch pieces

• 50g de cenoura finamente picada

• 60g finely diced celery

• 3 colheres de sopa de manteiga sem sal

• 2 tablespoons plain flour

• 350ml whole milk

• 3/4 teaspoons salt

• 1/4 colher de chá de pimenta preta

• 575g skinless cod or scrod fillet, cut into 3/4-inch chunks

• 190g plain flour

• 1 tablespoon baking powder

• 3/4 teaspoons salt

• 7 1/2 tablespoons cold unsalted butter, cut into 1/2-inch cubes, plus 1 tablespoon , melted

• 120ml plus 1 tablespoon whole milk

• 2 1/2 tablespoons chopped fresh dill

• a 3 1/2-inch round biscuit/biscuit cutter

• 4 (4- to 5-inch-wide) 8- to 275g ramekins*

Put oven rack in middle position and preheat oven to 232°C.

Wash leek in a bowl of water, then lift out and drain well. Cook leek, carrot, and celery in butter in a 2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until tender, about 7 minutes. Add flour and cook, stirring, 1 minute. Stir in milk, 1/4 teaspoons salt, and 1/8 teaspoons pepper. Bring sauce to a boil, stirring, then reduce heat and simmer, stirring occasionally, 4 minutes. (Sauce will be thick.) Remove pan from heat.

Whisk together flour, baking powder, and salt in a bowl. Blend in butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in milk and dill with a fork until mixture just comes together.

Gather dough into a ball, then turn out onto a lightly floured surface and knead 2 or 3 times. Roll out with a floured rolling pin into an 8-inch square (1/2 inch thick), then cut out 4 biscuits using cutter.

Sprinkle cod with remaining 1/2 teaspoons salt and 1/8 teaspoons pepper. Bring sauce to a simmer and stir in fish, then divide among ramekins. Top each ramekin with a biscuit, then brush biscuits with melted butter. Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12 to 15 minutes.

*Available at Bridge Kitchenware (800-274-3435).

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