• 2 whole sole

• ½ onion

• bay leaves

• 1 clove of garlic

• 1 glass of Albariño wine

• olive oil

• freshly squeezed lemon juice

• salt



Clean the sole, cut the fillets and set the bones aside. In a pan, mix the fish bones with 1 glass of Albariño wine, ½ an onion, 1 bay leaf and 1 clove of garlic and gently cook on low for 15 minutes before draining through a sieve.

Put the fillets in the oven with a few drops of oil and lemon juice. Let them cook for 5 minutes on medium heat and then pour over the Albariño stock.

When the stock starts to simmer, remove the fish from the oven and serve.


Yields: 2 Servings