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This recipe for STUFFED SOLE, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rene Fite
Added: Tuesday, February 15, 2011


1 c. chopped onion
8 oz. shrimp
1 can sliced mushrooms
2 T. butter
1/2 lb. crab meat
8 sole fillets
1/2 t. salt
1/4 t. pepper
1/4 t. paprika
2 cans mushroom soup
1/3 c. chicken broth
2 T. water
2/3 c. shredded cheddar cheese
2 T. minced parsley

In a saucepan, saute onion, shrimp and mushrooms in butter until onion is tender. Add crab meat and heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crab meat mixture on fillets; roll up and fasten with a toothpick. Place in a greased 9x13 baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets and sprinkle with cheese. Cover and bake at 400 degrees for 30 minutes. Sprinkle with parsley and return to the oven uncovered for 5 minutes or until the fish flakes easily with a fork. Serve over rice if desired.




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