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Ingredients

• 2 (1-pound) Dover soles, filleted, heads and bones reserved
• 1 onion, stuck with 1 clove
• 1 carrot
• 1 celery stalk
• 1 bay leaf
• 6 peppercorns
• 1 teaspoon salt
• 1 cup dry white wine
• Freshly ground black pepper
• 1/4 pound baby spinach leaves
• 1/4 pound lump crab meat
• 2 tablespoons golden raisins, rehydrated in hot water and drained
• 2 tablespoons pine nuts
• 25 strands Spanish or Italian saffron
• 1/2 teaspoon sugar
• 4 tablespoons extra-virgin olive oil
• 1/4 cup Prosecco or other sweet sparkling wine
• 3 tablespoons unsalted butter, cut into small cubes

Description

Food Network Invites You To Try This Stuffed Sole With Saffron: Sogliole Ripiene Recipe From Mario Batali.

Food Network