Category: Casserole

2 lb Swordfish

2 Onion

2 Celery stalk

2 Carrot, small

1 Garlic clove, mashed

1 tbsp Capers, mashed

1 Clove

1 Bay leaf

1 Parsley root, 2 inches

1/4 cup Olive oil

1 cup Wine, white

Salt, to taste

Pepper, to taste

***

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.