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 (optional) or cooked rice, , or a mixture (optional)

Recipe

• 1 in a saucepan, saute 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 degrees 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.