2 lb Pacific Sole fillets

           Salt
           Paprika
    1/2 c  Chopped onion

      2    Cloves garlic; minced

      2 tb Butter

      1 c  Dry white wine

      4    Tomatoes; peeled, seeded

           -and coarsely chopped
      1 c  Water

    1/2 c  Chopped fresh mushrooms

    1/4 c  Chopped fresh parsley

      2 ts Sugar

      1    Cube vegetable bouillon

      1 tb Cornstarch

      2 tb Cold water

------------------------------BULGUR STUFFING------------------------------
  1 1/2 c  Water

      1    Chicken bouillon cube

    1/8 ts Salt

    1/3 c  Cracked wheat bulgur

      1 ts Butter

     13 c  Chopped mushrooms

    1/4 c  Chopped celery

      2 tb Chopped onion

  Thaw fillets if frozen.  Rinse fillets with cold water; pat dry with paper
  towels.  Sprinkle each fillet lightly with salt and paprika.  Spoon small
  mound of Bulgur Stuffing onto center of each fillet.  Fold ends toward
  center, over stuffing, to form turban.  Secure with wooden toothpick; set
  aside.  In large skillet, over medium heat, saute onion and garlic in
  butter until onion is tender but not brown.  Add wine.  Stir in tomatoes, 1
  cup water, mushrooms, parsley, sugar and bouillon; bring to boil.  Add
  turbans; reduce heat.  Cover and simmer for 15-20 minutes, or until fillets
  flake easily when tested with a fork.  Transfer turbans to warm serving
  platter, reserving poaching liquid.  Cover turbans and keep warm. Bring
  poaching liquid to boil, uncovered.  Continue cooking until liquid is
  slightly reduced.  Combine cornstarch and cold water, blend well.  Add to
  reduced liquid, stirring constantly until mixture is thickened.  Spoon
  sauce over fillets.  Garnish with sliced mushrooms.  Makes 6-8 servings.
  BULGUR STUFFING:
  In small saucepan, bring water, bouillon and salt to boil; add bulgur.
  Reduce heat; cover and simmer for 20 minutes, or until water is absorbed
  and bulgur is tender.  In small skillet, melt butter.  Add vegetables and
  saute until onion is tender but not brown.  Stir in cooked bulgur.  Makes
  approximately 1-1/2 cups stuffing, or enough for 2 pounds of fish fillets.
  A West Coast Fisheries Development Foundation recipe.