Stuffed Sole Fillets
- 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
- 1/2 lb fresh cooked/canned crabmeat, drained and cartilage removed
- 8 sole fillets (2 to 2 1/2 lbs.) or 8 flounder fillets (2 to 2 1/2 lbs.)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 2 cans condensed cream of mushroom soup, undiluted
- 1/3 cup chicken broth
- 2 tablespoons water
- 2/3 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, minced
- cooked wild rice (optional) or cooked white rice (optional)
- Saute onion, shrimp and mushrooms in butter until onion is tender.
- Add crabmeat.
- Sprinkle fillets with salt, pepper and paprika.
- Spoon crabmeat mixture on fillets; roll up and fasten with toothpick.
- Place in a greased 13x9x2 inch baking dish.
- Combine soup, broth and water, blend until smooth.
- Pour over fillets.
- Sprinkle with cheese.
- Cover and bake for 30 minutes at 400 degrees.
- Sprinkle with parsley and return to oven, uncovered for 5 minutes or until the fish flakes easily with a fork.
- Serve over rice if desired.
onion, shrimp, mushrooms, butter, fresh cookedcanned crabmeat, flounder, salt, pepper, paprika, condensed cream, chicken broth, water, cheddar cheese, fresh parsley, wild rice
Taken from www.food.com/recipe/stuffed-sole-fillets-17211 (may not work)