Finely chop onion, celery, carrot and parsley and lightly pan fried them in a little olive oil and water. Add the sole fillets and the bay leaves. Slightly brown the fish then pour the wine and add a pinch of salt.

Break up the fish into small pieces with a fork then add the lemon juice and the anchovy and let it melt in the wine sauce.

In the meantime boil or steam the rice. Serve the rice with the fish and the spumante sauce, grounding some red pepper on the plates.