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1
In a large saucepan, combine the fish heads and bones, the onion with the clove, carrot, celery, bay leaf, peppercorns, salt, and wine.
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2
Add 1-quart water and bring to a boil.
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3
Boil for 30 minutes, until the liquid is reduced by a little less than half.
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4
Strain the liquid into a small saucepan and discard the solids.
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5
Season the sole fillets with salt and pepper on both sides.
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6
Lay a few spinach leaves on 1 side of each fillet.
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7
Divide the crab meat evenly among the four fillets and spread it over the spinach.
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8
Top with some of the raisins and pine nuts and roll up each fillet.
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9
Secure with a toothpick or string.
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10
In a mortar and pestle, combine the saffron strands with the sugar and crush together to form a sandy paste.
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11
Set aside.
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12
In a 12 to 14-inch saute pan, heat the olive oil over high heat until almost smoking.
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13
Add the stuffed sole fillets and cook on all sides until light golden brown, about 5 minutes.
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14
Meanwhile, bring the fish broth to a boil.
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15
Remove the fish bundles to a plate and add the boiling fumet, scraping the bottom of the saute pan with a wooden spoon to dislodge any browned bits.
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16
Add the saffron mixture and the Prosecco and bring to a boil.
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17
Cook until reduced by half, then add the butter, bit by bit, until it is all absorbed.
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18
Return the fish bundles to the pan to heat through, then serve immediately.
