FILET OF SOLE, STUFFED WITH DUNGENESS CRAB & POACHED

INGREDIENTS
4-8 filets of sole, about 4-5 oz each
1 cup fresh bread crumbs
3 teaspoons fresh picked oregano, chopped
3 teaspoons Italian parsley, chopped
3 teaspoons parmesan cheese, grated
6-8 ounces Dungeness crab meat, picked and cleaned
As needed EVOO
4-8 skinny bamboo or wood skewers soaked in water 10 minutes

METHOD TO PREPARE AND STUFF FISH:
Rinse fish and pat dry with paper towels; season with salt, coriander and pepper. Set aside to make the filling. Toss together lightly, the crumbs with herbs, cheese and crabmeat; add few drops olive oil to moisten crumbs. Divide into equal portions and place onto and coat each filet evenly. (Note that if it doesn’t stick, the fish is too wet.) Pat dry with paper towel and place filling on filet. Roll the fish from one end to other and secure with skewers. Refrigerate until ready to cook.

TO MAKE THE SAUCE:
As needed, EVOO
3 cloves garlic, chopped
1 shallot, chopped
1 small onion, diced
1 small carrot, diced
1 small bulb fennel, diced
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1/2 cup dry red wine
1 each 16 ounce cans diced tomatoes with juice
1 teaspoon sea salt
1 teaspoon cracked coriander
8 leaves fresh basil, Chiffonade, just before service

METHOD:
Add EVOO to bottom of preheated Dutch oven. Add next five (5) ingredients and cook until vegetables are aromatic and still firm. Add wine, tomatoes, sea salt, oregano and coriander. Bring to simmer. Hold warm until ready to add sole.
At service: Gently place sole on top of simmering sauce, cover pan, and cook for 5-7 minutes. Taste the broth and adjust seasoning if needed with sea salt, coriander, and black pepper. Dish up into “pasta bowls.” Top with a drizzle with your favorite EVOO and shredded basil.

Chef note: A basil parsley oil pesto will work nicely here instead of the chiffonade of basil.