Swordfish bolognese

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



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.

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