Swordfish Bolognesecasseroles, fish 2 lb swordfish 2 onion 2 celery stalk 2 carrot, small 1 garlic clove; mashed 1 tablespoon capers; mashed 1 clove 1 bay leaf 1 parsley root; 2 inches 1/4 cup olive oil 1 cup wine, white 1 salt; to taste 1 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. |
