Stuffed Sole

1 cup chopped onion
2 cans (4-1/4 oz. each) shrimp, rinsed and drained
2 tbsp. butter or margarine
1/2 lb. fresh cooked or canned crabmeat, drained, cartilage removed
8 sole or flounder fillets
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 cans (10-3/4 oz. each) condensed cream of mushroom soup
1/3 cup chicken broth
2 tbsp. water
2/3 cup shredded cheddar cheese
2 tbsp. fresh parsley, minced
Wild, brown or white rice (or a mixture), cooked (optional)

Directions:

In a saucepan, sauté onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. Place in a greased 13x9x2 baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. Cover and bake at 400°F for 30 minutes. Sprinkle with parsley; return to oven, uncovered, for 5 minutes or until the fish flakes easily with a fork. Serve over rice if desired.

User Reviews:

I would like to try this recipe but I was reading over the directions, it says to saute the onions, shrimp and mushrooms, but there is no mention of mushrooms in the ingredients list. Does it require mushrooms and if so, could you let me know how many.

Thank you

P. McKinnon

Submitted by P. McKinnon on December 01, 2003

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