Stuffed Sole
Total Time: 1 hr 15 mins
Preparation Time: 40 mins
Cook Time: 35 mins
Ingredients
- Servings: 8
- 1 cup chopped onion
- 2 (4 1/4 ounce) cans shrimp, rinsed and drained
- 1 (4 1/2 ounce) jar sliced mushrooms, drained
- 2 tablespoons butter or 2 tablespoons margarine
- 1/2 lb fresh cooked crabmeat or 1/2 lb fresh cooked canned crabmeat, drained and cartilage removed
- 2 1/2 lbs sole fillets or 2 1/2 lbs flounder fillets or 2 1/2 lbs orange roughy fillets
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
- 1/3 cup chicken broth
- 2 tablespoons water
- 2/3 cup shredded cheddar cheese (, i perfer sharp)
- 2 tablespoons minced fresh parsley (optional)
- cooked wild rice
Recipe
- 1 in a saucepan, sauté onion, shrimp, and mushrooms in butter until onion is tender.
- 2 add crabmeat; heat through.
- 3 sprinkle fillets with salt, pepper and paprika.
- 4 spoon crabmeat mixture on fillets; roll up lengthwise and fasten with a toothpick.
- 5 place in a greased 13x9x2-inch baking dish.
- 6 combine the soup, broth and water; blend until smooth.
- 7 pour over fillets.
- 8 sprinkle with cheese.
- 9 cover and bake at 400° for 30 minutes.
- 10 sprinkle with parsley; return to the oven, uncovered, for 5 minutes or until the fish flakes easily with a fork.
- 11 serve over rice if desired.
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