The swordfish will taste delicious in this chunky sauce that includes a cup of white wine.
Ingredients You Will Need:
2 celery stalk
2 carrots, small
1 garlic clove, mashed
1 tablespoon capers, mashed
1 bay leaf
1 parsley root, 2 inches
1/4 cup olive oil
1 cup wine, white
2 pounds swordfish
Salt, to taste
Pepper, to taste
Sauté all vegetables and seasonings in olive oil until vegetables are tender. Stir in wine, and boil for 2 to 3 minutes. Cut swordfish into finger-size pieces and add to the sauce. Cook for 15 minutes stirring very carefully. Season with salt and pepper, and serve in a ring of buttered noodles.
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