Serves:

Ingredients:

2 lb Swordfish
2 Onions
2 Celery stalks
2 Carrots small
1 Garlic clove mashed
1 tb Capers mashed
1 Clove
1 Bayleaf
1 Parsley root 2 inches
1/4 c Oil olive
1 c Wine white
Salt to taste
Pepper to taste

Method:

Saute all vegetables and seasonings in olive oil until vegetables are tender.
Stir in wine, correct seasoning and boil for 2-3 minutes.
Cut swordfish into finger size pieces and add to the sauce.
Cook for 15 minutes stirring very carefully.
Serve in a ring of buttered noodles.