Title: Swordfish Bolognese
Categories: Fish Casserole
Yield: 4 Servings

2	lb	Swordfish
2		Onion
2		Celery stalk
2		Carrot, small
1		Garlic clove; mashed
1	tb	Capers; mashed
1		Clove
1		Bay leaf
1		Parsley root; 2 inches
1/4	c	Olive oil
1	c	Wine, white
		Salt; to taste
		Pepper; to taste

Approx. Cook Time: 0:25

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.

previous

next