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Stuffed Sole Recipe

Stuffed Sole Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD:8 servings


  • 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


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

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

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

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