Shelly's Recipe

STUFFED SOLE

Category: Fish and Seafood

1 cup chopped onion
2 (4 1/2 oz) cans shrimp, rinsed and drained
2 1/2 oz jar sliced mushrooms, drained
2 tbsp butter
1/2 lb cooked crabmeat, picked through for cartlidge and drained
2 sole or flournder fillets, about 2 to 2 1/2 lbs
1/2 tsp salt
1/4 tsp pepper and paprika
2 cans cream of mushroom soup
1/3 cup chicken broth
2 tbsp water
2/3 cup shredded cheddar cheese
2 tbsp minced fresh parsley
Cooked wild, brown or white rice

In a saucepan, saute first 3 ingredients in butter until tender. Add crabmeat; heat through. Sprinkle fillets with seasonings. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. Place in a greasted 13x9 inch baking pan.

Combine soup, water and broth, blend until smooth. Pour over fillets. Spirnkle with cheese. Cover and bake at 400 for 30 minutes. Sprinkle with parsley, return to overn, baked, uncovered for 5 minutes or until fish flakes easily with a fork. Serve over rice.