Stuffed Sole

1 cup chopped onion
2 cans (4-¼ oz. Each) shrimp, rinsed and drained
1 can (4-½ oz.) sliced mushrooms, drained
2 tbsp. Margarine
½ lb. Fresh cooked or canned crabmeat, drained and cartilage removed
8 sole or flounder fillets (2-2 ½ lbs.)
½ tsp. Salt
¼ tsp. Pepper
¼ tsp. Paprika
2 cans (10 ¾ oz. Each) condensed cream of mushroom soup, undiluted
1/3 cup chicken broth
2 tbsp. Water
2/3 cup shredded cheddar cheese
2 tbsp. Minced fresh parsley
cooked wild, brown, or white rice

In a saucepan, saute onion, shrimp, and mushrooms in margarine 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. Place in a greased 13x9x2 baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. Cover and bake at 400 degrees for 30 minutes. Sprinkle with parsley; return to the oven, uncovered, for 5 minutes or until the fish flakes easily with a fork. Serve over rice.