Biscuit-Topped Fillet Stew

Biscuit-Topped Fillet Stew

1 pkg. frozen or fresh fish fillets
1 c. sliced carrots
1-1/2 c. cubed potatoes
1 c. sliced onions
1 c. sliced celery
2 tbsp. finely chopped green pepper
2 tbsp. finely chopped pimento
1 can refrigerated biscuits
1-1/2 tsp. salt
1-1/2 c. water
3 tbsp. butter, melted
3 tbsp. flour
1/4 tsp. poultry seasoning

Cut the fish fillets into chunks. Place the vegetables into a sauce pan, add salt and water. Cover and simmer for 10 minutes. Add chunks of fish. Cover and simmer until the fish chunks are cooked. Drain and measure broth. Add water if necessary to make 1-1/2 cups. Place drained fish and vegetables into a greased 2 quart baking dish. Combine melted butter, flour and poultry seasoning. Add broth gradually. Cook and stir over low heat until thickened. Pour over fish and vegetables. Open can of biscuits as directed. Arrange biscuits around edge of baking dish. Bake in 425 degree oven for 15 to 20 minutes or until biscuits are golden brown.

Keep your fork

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