Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        pacific sole fillets
   1 1/2  cups          water
   1      cup           dry white wine
   1      medium        onion -- quartered
   1                    bay leaf
   3      whole         peppercorns -- up to 4
     1/2  teaspoon      salt
   3      tablespoons   butter
   3      tablespoons   flour
   1      cup           cream
   1      tablespoon    dry sherry
   1      teaspoon      lemon juice
     1/2  teaspoon      Worcestershire sauce
                        salt and pepper to taste
   1      cup           canned seedless grapes -- well-drained
     1/4  pound         fresh mushrooms -- sliced
                        paprika

Preparation:

Rinse fish with cold water; pat dry with paper towels. In large skillet, combine water, wine, onion, bay leaf, peppercorns and 1/2 teaspoon salt. Bring to boil; reduce heat. Add fish to liquid; cover and simmer for 4-5 minutes, or until fish flakes easily when tested with a fork. Drain fish, reserving cooking liquid. Transfer fish to well-greased 12 x 8-inch glass baking dish or oven-proof platter. Strain reserved liquid; return to skillet and boil rapidly until reduced to 3/4 cup. Remove from heat; set aside. In small saucepan, over medium heat, melt butter. Blend in flour. Gradually add cream and reduced liquid. Continue cooking, stirring constantly, until mixture thickens. Mix in sherry, lemon juice, Worcestershire sauce, salt and pepper. Stir in grapes and mushrooms. Pour hot sauce over fish; sprinkle with paprika. Place under preheated broiler 3-4 inches from source of heat for 1-2 minutes, or until sauce is bubbly and delicately browned.