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Swordfish Bolognese

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

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.

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