Stuffed Sole

Name: Stuffed Sole
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 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; 1/2 lb fresh, cooked crabmeat or 1/2 lb fresh, cooked canned crabmeat, , , drained and cartilage removed; 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 3/4 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 (optional) or cooked white rice, , or a mixture (optional)

Submitted by Nicole Brummett

"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."

Download

Ready In:: 1hr 15mins
Ingredients:: 15
Serves:: 8

ingredients

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
¹⁄₂ lb fresh, cooked crabmeat or 1/2 lb fresh, cooked canned crabmeat, , , drained and cartilage removed
2 ¹⁄₂ 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 3/4 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 (optional) or cooked white rice, , or a mixture (optional)

directions

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 lengthwise and fasten with a toothpick.
Place in a greased 13x9x2 inch 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 the oven, uncovered, for 5 minutes or until the fish flakes easily with a fork.
Serve over rice if desired.

Questions & Replies

Got a question? Share it with the community!

Reviews

I made this when an old friend came to stay this week. He enjoyed a glass of wine with me as I attempted to do this recipe. I thought I had bought sole fillets but as it turned out I had grabbed the wrong package. I had polluck and they are split in the middle so are very hard to roll up nicely. After many attempts and a couple glasses of wine I gave up. I layered this all in a casserole with the fish on the bottom.I used about 5 fillets. I omitted the shrimp and broth as I didn't have any and only used 1 can of soup. My friend was hysterical as he says I can never really follow a recipe, but everything I make tastes great. This was no exception. Great recipe I will definitely make this again! I may even buy the right fish this time.

Fairy Godmother
This recipe is completely wonderful. I absolutely love crab and shrimp, and to pair it up with a lovely white fish like sole and a creamy sauce... Heaven. I dislike tinned mushrooms, so I used fresh ones and guessed at the amount. Didn't seem to hurt anything.

_Pixie_