Stuffed Sole

* Exported from MasterCook *

STUFFED SOLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Main dish
Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----TASTE OF HOME 4/5/94-----
1 cup Onion -- chopped
2 4 1/4 oz can shrimp -- rinsed
Drained
2 tablespoons Butter or margarine
1/2 pound Fresh cooked or canned crab-
Meat; drained -- cartilage
Removed
8 Sole or flounder fillets
(2 to 2-1/2 pounds)
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Paprika
2 10 3/4 oz ca each condensed
Cream of mushroom soup
Undiluted
1/3 cup Chicken broth
2 tablespoons Water
2/3 cup Shredded cheddar cheese
2 tablespoons Fresh parsley -- minced
Cooked wild -- brown or white
Rice or a mixture -- optional

In a saucepan, saute onion, shrimp and mushrooms in butter until onion is
tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and
paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a
toothpick. Place in a greased 13x9x2" baking dish. Combine the soup,
broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese.
Cover and bake at 400 degrees for 30 minutes. Sprinkle with parsley; return to
oven, uncovered, for 5 minutes or until the fish flakes easily with a fork.
Serve over rice if desired.

"Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) - Prodigy





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