Name: Stuffed Sole
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 cup chopped onion -; 2 cans (6 ounces each) small shrimp, rinsed and drained -; 1 jar (4-1/2 ounces) sliced mushrooms, drained -; 2 tablespoons butter -; 1/2 pound fresh cooked or canned crabmeat, drained and cartilage removed -; 8 sole or flounder fillets (2 to 2-1/2 pounds) -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 1/4 teaspoon paprika -; 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted -; 1/3 cup chicken broth -; 2 tablespoons water -; 2/3 cup shredded cheddar cheese -; 2 tablespoons minced fresh parsley -; Cooked wild, brown, white or a mixed rice, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed Sole

1. 1 cup chopped onion -

2. 2 cans (6 ounces each) small shrimp, rinsed and drained -

3. 1 jar (4-1/2 ounces) sliced mushrooms, drained -

4. 2 tablespoons butter -

5. 1/2 pound fresh cooked or canned crabmeat, drained and cartilage removed -

6. 8 sole or flounder fillets (2 to 2-1/2 pounds) -

7. 1/2 teaspoon salt -

8. 1/4 teaspoon pepper -

9. 1/4 teaspoon paprika -

10. 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted -

11. 1/3 cup chicken broth -

12. 2 tablespoons water -

13. 2/3 cup shredded cheddar cheese -

14. 2 tablespoons minced fresh parsley -

15. Cooked wild, brown, white or a mixed rice, optional -

How to cook deliciously - Stuffed Sole

1. Stage

In a large saucepan, saute the onion, shrimp and mushrooms in butter until the onion is tender. Then add the crabmeat and heat it through.

2. Stage

Sprinkle the fillets with salt, pepper and paprika. Spoon the cooked crabmeat mixture on the fillets, roll them up and fasten each with a toothpick. Place the rolled fillets in a greased 13x9-inch baking dish.

3. Stage

Preheat the oven to 400°F. In a medium-sized bowl, combine the soup, broth and water, blending until they're smooth. Pour this over the fillets, then sprinkle on the cheese.

4. Stage

Cover the dish, and bake the fish for 30 minutes. Then sprinkle on the fresh parsley, and bake, uncovered, for five minutes more, or until the fish just begins to flake easily with a fork. Serve the meal with rice, if desired.