*  Exported from  MasterCook  *

                               Stuffed Sole

Recipe By     : Taste of Home magazine, Apr 1994
Serving Size  : 8    Preparation Time :0:00
Categories    : Seafood                          Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Onion -- chopped
   8 1/2  oz            Shrimp (2 cans) -- rinsed
                        Drained
   2      tb            Butter
     1/2  lb            Crab meat -- drained,
                        - cartilage removed
   8                    Sole or flounder fillets
                        - (2 to 2-1/2 lb)
     1/2  ts            Salt
     1/4  ts            Pepper
     1/4  ts            Paprika
  21 1/2  oz            Cream of mushroom soup (2 cans)
                        - undiluted
     1/3  c             Chicken broth
   2      tb            Water
     2/3  c             Cheddar cheese -- shredded
   2      tb            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 F 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.

Posted by: Debbie Carlson (PHHW01A) - Prodigy


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