Swordfish bolognese
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Swordfish |
| 2 | eaches | Celery stalks |
| 1 | each | Garlic clove mashed |
| 1 | each | Clove |
| 2 | eaches | Onions |
| 2 | eaches | Carrots small |
| 1 | teaspoon | Capers mashed |
| 1 | each | Parsley root 2 inches |
| 1 | cup | Wine white |
| 1 | each | Pepper to taste |
| 1 | each | Bayleaf |
| ¼ | cup | Oil olive |
| 1 | each | Salt to taste |
Directions
INGREDIENTS
DIRECTIONS
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.