Shrimp and Crab Stuffed Flounder

Ingredients:

2 T butter
1 c onion, chopped
2 (4.5 oz) cans of small shrimp

(Or use peeled shrimp, chopped. About 200 grams)

1 (4.5) can sliced mushrooms, drained
1/2 lb cooked crabmeat, real or artificial
1/2 t salt
1/4 t pepper
1/4 t paprika
8 (6 ox) fillets flounder or sole
1 can condensed cream of mushroom soup
3 T chicken broth
1 T water
1/3 c shredded cheddar cheese
2 T fresh minced parsley

Instructions: In skillet over medium heat, saute butter, onion, shrimp and mushrooms until onion in tender. Add crabmeat, salt, pepper, and paprika; heat through. In separate bowl, mix together soup, broth, and water.

In a greased pan layer fish, stuffing, fish, sauce. Cover top with cheese.

Bake: Cover with aluminum foil, making sure the foil does not touch the fish. Bake at 300 degrees F for 30 minutes. Remove foil, sprinkle with parsley. Return to oven, uncovered, for another 5 minutes. Fish is done when flakes with a fork and is opaque.

Variations: You can roll-up fish around 1/4 c stuffing to make actual stuffed fish. Secure with toothpicks and bake as directed. Remove all toothpicks before serving.