Stuffed Sole Recipe
Stuffed Sole Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 1 cup chopped onion
  • 2 cans (4-1/4 ounces each) small shrimp, rinsed and drained
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 2 tablespoons butter or margarine
  • 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 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 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 over rice if desired. Yield: 8 servings.
Originally published as Stuffed Sole in Taste of Home April/May 1994, p35

Nutritional Facts

1 each: 297 calories, 10g fat (5g saturated fat), 170mg cholesterol, 1070mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 44g protein.

  • 1 cup chopped onion
  • 2 cans (4-1/4 ounces each) small shrimp, rinsed and drained
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 2 tablespoons butter or margarine
  • 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
  1. 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 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 over rice if desired. Yield: 8 servings.
Originally published as Stuffed Sole in Taste of Home April/May 1994, p35

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MY REVIEW
Jistbeachy User ID: 4915336 2593
Reviewed Feb. 18, 2010

"Unforgettable! This recipe is so good! Have made several times."

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