Stuffed Sole

Nicole Brummett's Note:

One of my favorite fish recipes. This is easy to make and tastes wonderful. A great dish for any night or something special for company.

• Total Time: 1 hrs 15 mins
• Prep Time: 40 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 1 cup chopped onion
• 2 (4 ¼ ounce) cans shrimp , rinsed and drained
• 1 (4 ½ ounce) jar sliced mushrooms , drained
• 2 tablespoons butter or 2 tablespoons margarine
• ½ lb fresh cookedcrabmeat or ½ lb fresh cooked canned crabmeat , drained and cartilage removed
• 2 ½ lbs sole fillets or 2 ½ lbs flounder fillets or 2 ½ lbs orange roughy fillets
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• 2 (10 ¾ 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. In a saucepan, sauté 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° 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.