Stuffed Sole

Ingredients

• 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 margarine
• 1/2 lb fresh cooked crabmeat or fresh cooked canned crabmeat, drained and cartilage removed
• 2 1/2 lbs sole fillets or flounder fillets or 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

Directions

1. 1

   In a saucepan, sauté onion, shrimp, and mushrooms in butter until onion is tender.

2. 2

   Add crabmeat; heat through.

3. 3

   Sprinkle fillets with salt, pepper and paprika.

4. 4

   Spoon crabmeat mixture on fillets; roll up lengthwise and fasten with a toothpick.

5. 5

   Place in a greased 13x9x2-inch baking dish.

6. 6

   Combine the soup, broth and water; blend until smooth.

7. 7

   Pour over fillets.

8. 8

   Sprinkle with cheese.

9. 9

   Cover and bake at 400° for 30 minutes.

10. 10

    Sprinkle with parsley; return to the oven, uncovered, for 5 minutes or until the fish flakes easily with a fork.

11. 11

    Serve over rice if desired.