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Swordfish Bolognese

2 lb Swordfish
2 ea Celery stalks
1 ea Garlic clove mashed
1 ea Clove
1 ea Parsley root 2 inches
1 c Wine white
1 ea Pepper to taste
2 ea Onions
2 ea Carrots small
1 t Capers mashed
1 ea Bayleaf
1/4 c Oil olive
1 ea Salt 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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