1  can (10 3/4 oz) condensed cream-of-shrimp soup, undiluted
3/4  cup milk
    2  lb sole fillets  (Tilapia, cod, or haddock can be substituted)
1/2  teaspoon salt
1/4  cup grated cheddar cheese
1/4  cup sour cream
Chopped parsley

1.  Heat soup in small saucepan with milk.  Stirring occasionally, until smooth.
2.  Meanwhile, rinse fillets; drain on paper towels.  Roll up fillets, dark side in.  Place in large skillet with 1 cup water and salt.  Bring to boiling; reduce heat, and simmer, covered, 15 to 20 minutes, or until fish flakes easily when tested with fork.  Transfer with slotted utensil to heated serving platter.
3.  Stir cheese and sour cream into hot soup until cheese is melted.   Pour over fish fillets.  Garnish with parsley.
Makes 6 servings.