Sole Fish Stuffed

2 cans shrimp (rinsed and drain)
1 cup onion (finely diced)
2 Tbsp. butter or margarine
1 jar or can of mushrooms (drained) (or can use fresh)
1/2 tsp. salt
1/4 tsp pepper
1/4 tsp paprika
11/3 cup chicken broth
2 Tbsp minced parsley (fresh is the best)
2 Tbsp water
2 cans cream of mushroom soup (do not add water)
2/3 cup shredded cheddar cheese
*****1/2 pound crab meat, (drained)
8 sole or flounder fillets (or your catch of the day)
Rice (white, brown or wild or can mix them) (cooked) (optional)

Saute the onion, shrimp and mushrooms in butter until onion is tender. Add the crab meat and heat it through. Take the fillets and sprinkle them with the salt, paprika and pepper. Take the crab meat mixture and spoon it onto the fillets, then roll them up and use a toothpick to hold them closed. Put the rolled end on the bottom. Place the fillets in a 13 x 9 inch baking dish, or cake pan. Mix the soup, water and broth until smooth then pour over the fillets. Sprinkle the shredded cheese on top of the fillets. Cover and bake for 30 minutes at 400 degrees. The open the oven and sprinkle the parsley over the top of the fillets/ Then put back in the oven uncovered this time, for about 5 minutes or till the fish flakes easily with a fork. You can serve the fillets with or without the rice.

*****Crab meat, can be canned or cooked.