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Categories:Viewed: 8 - Published at: 3 years ago
Ingredients
- 1/4 c. oil
- 2 onions, minced
- 2 stalks celery, minced
- 2 young carrots, minced
- 1 lg. clove garlic, mashed
- 2 teaspoon capers
- 1 clove
- 1 bay leaf
- Parsley root, if handy
Method
- In a good size skillet heat oil and add in remaining ingredients.
- Cook gently till vegetables are tender, stirring often.
- Stir in 1 c. dry white wine and season with salt and pepper.
- Boil 3 min.
- Cut 2 pounds swordfish into finger-size lengths.
- Cook very gently in sauce and serve in a ring of buttered noodles.
- If sauce is made ahead, reserve in a bowl.
- Otherwise it will lose some of its texture.
