Stuffed Sole

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.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1  cup  chopped onion
• 2 (4 1/4ounce) cans shrimp, rinsed and drained
• 1 (4 1/2ounce) jar  sliced mushrooms, , drained
• 2  tablespoons butter or 2  tablespoons margarine
• 1⁄2 lb  fresh, cooked  crabmeat or 1⁄2 lb  fresh, cooked  canned crabmeat, , , drained and cartilage removed
• 2 1⁄2 lbs sole fillets or 2 1⁄2 lbs flounder fillets or 2 1⁄2 lbs  orange roughy fillets
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon paprika
• 2 (10 3/4ounce) 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 (optional) or   cooked white rice, , or a mixture (optional)

Directions

1. In a saucepan, saute 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 degrees 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.