Swordfish Bolognese

Recipe Ingredients

2 lbs	908g / 32oz	Swordfish
2		Onion
2		Celery stalk
2		Carrot - small
1		Garlic clove - mashed
1 tablespoon	15ml	Capers - mashed
1		Clove
1		Bay leaf
1		Parsley root - 2 inches
1/4 cup	59ml	Olive oil
1 cup	237ml	Wine - white
		Salt - to taste
		Pepper - to taste
		Approx cook

Recipe Instructions

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.

Source:
Cooking Light, April 1995, page 124

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