| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Casseroles |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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