Stuffed Sole

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Total Time
1hr 15mins
Prep
40 mins
Cook
35 mins

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.

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Ingredients

Nutrition
  • 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 2 tablespoons margarine
  • 12 lb fresh cooked crabmeat or 12 lb fresh cooked canned crabmeat, drained and cartilage removed
  • 2 12 lbs sole fillets or 2 12 lbs flounder fillets or 2 12 lbs orange roughy fillets
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 14 teaspoon paprika
  • 2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
  • 13 cup chicken broth
  • 2 tablespoons water
  • 23 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.