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| | Seafood Continental
6 sole filets
1/4 cup of chopped celery
1/4 cup of chopped green pepper
1/8 teaspoon of leaf tarragon
2 tablespoons of butter or margarine
1 1/3 cups of water
1 1/2 cups of packaged precooked rice
1/2 pound of cooked and cleaned shrimp, cut up
one 10 3/4 can of condensed cream of celery soup
1/3 cup of dry white wine
Line the sides of 6 well greased 6 ounce individual casseroles or custard cups with sole fillets.
Sauté celery, green pepper, and tarragon in butter in a saucepan. Add water, bring to a boil. Stir in rice. Cover and cook 5 minutes.
Stir in half the shrimp and 1/4 cup soup. Spoon into fish lined cups.
Bake, uncovered at 350ºF. for 30 minutes. Unmold onto a serving platter. Serve with sauce made by heating together remaining soup, wine, and remaining shrimp. If desired, garnish with celery leaves. 6 servings |
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