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Stuffed Sole Recipe

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Seafood was a staple for my large family when I was growing up. Inspired by my mother's delicious meals, I developed this recipe. The fish is moist and flavorful, and the sauce is so good over rice. As I do when serving this dish, you'll get many compliments and recipe requests. —Winnie Higgins, Salisbury, Maryland

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Stuffed Sole Recipe

Prep: 20 min. Bake: 35 min.

Yield: 8 Servings

20 35 55

Ingredients

1 cup chopped onion
2 cans (6 ounces each) small shrimp, rinsed and drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 tablespoons butter
1/2 pound fresh cooked or canned crabmeat, drained and 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 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup chicken broth
2 tablespoons water
2/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
Cooked wild, brown or white rice or a mixture, optional

Directions

In a large saucepan, saute the 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 13-in. x 9-in. baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese.
Cover and bake at 400° for 30 minutes. Sprinkle with parsley; return to the oven, uncovered, for 5 minutes or until the fish flakes easily with a fork. Serve with rice if desired. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 297 calories, 10 g fat (5 g saturated fat), 170 mg cholesterol, 1,070 mg sodium, 6 g carbohydrate, 1 g fiber, 44 g protein.

Originally published as Stuffed Sole in Taste of Home April/May 1994, p35

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