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 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.