Sole or flounder fillets are spread with a shrimp, crabmeat and mushroom mixture, rolled up, topped with an easy mushroom cream sauce, sprinkled with shredded cheddar cheese and baked.

Shellfish Stuffed Sole

2 tablespoons butter

1 cup chopped onion

2 (4 1/4-ounce) cans shrimp, drained and rinsed

1/4 pound fresh mushrooms, sliced

1/2 pound fresh cooked or canned crabmeat, drained and cartilage removed

8 sole or flounder fillets (2 to 2 1/2 pounds)

Salt and freshly ground pepper to taste

1/4 teaspoon paprika

2 (10.5-ounce) cans condensed cream of mushroom soup

1/2 cup chicken broth

1 cup shredded cheddar cheese

1 tablespoon dried parsley

Cooked rice (optional)

1. Melt butter in a saucepan and cook onion over medium heat until softened. Add shrimp, mushrooms and crabmeat and heat through.
2. Sprinkle fillets with salt, pepper and paprika. Spoon shellfish mixture on fillets; roll up and fasten with a wooden pick. Place in a greased 13 x 9 x 2-inch baking dish.
3. Combine the soup, broth and parsley together, blending until smooth. Pour over fillets. Sprinkle with cheese.
4. Cover and bake at 400°F (205°C) for 30 minutes to 35 minutes, or until fish flakes easily with a fork.
5. Serve over cooked rice, if desired.

Serves 8.