Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Swordfish |
| 2 eaches | Celery stalks |
| 1 each | Garlic clove mashed |
| 1 each | Clove |
| 2 eaches | Onions |
| 2 eaches | Carrots small |
| 1 teaspoon | Capers mashed |
| 1 each | Parsley root 2 inches |
| 1 cup | Wine white |
| 1 each | Pepper to taste |
| 1 each | Bayleaf |
| ¼ cup | Oil olive |
| 1 each | Salt to taste |
INGREDIENTS
DIRECTIONS
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.