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Sole with Shrimp, Crab and Mushrooms Recipe

Sole with Shrimps, Crab and Mushrooms Recipe - 4 servings


1 cup Chicken Broth

1/2 cup dry vermouth

1/4 cup fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon white pepper

1 pound sole fillets

1 teaspoon olive oil

1 tablespoon finely chopped leek, white part only

1/4 pound fresh mushrooms, slices

1 1/2 teaspoons arrowroot

3 tablespoons cold water

1/4 pound cooked shrimp meat

1/4 pound cooked crabmeat

1/4 cup freshly grated Parmesan cheese


In a skillet, combine chicken broth, vermouth and lemon juice, and bring to a boil. Add salt and white pepper. Place sole in the liquid, cover and poach 4-5 minutes or until fish is barely cooked. Remove sole from stock and drain on paper towels. Transfer stock to a saucepan and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes to reduce to 1 cup. In the same skillet, heat olive oil. Add leek and mushrooms, and saute 3-4 minutes or until mushrooms are tender.

Bring fish stock back to boiling. Dissolve arrowroot in cold water and gradually add to fish stock. Cook and stir until stock begins to thicken. Add shrimp meat, crabmeat, leek, mushrooms and half the cheese. Arrange sole in ovenproof baking dish. Pour sauce over sole. Sprinkle with remaining cheese. Broil 2-3 minutes or until cheese is melted.

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