Ingredients

1/4 C. oil
2 onions, chopped
2 stalks celery, chopped
2 young carrots, chopped
1 lg. clove garlic, mashed
2 tsp. capers
1 clove
1 bay leaf
Parsley root, if handy

Cooking Instructions

In a good size skillet heat oil and add remaining ingredients. Cook gently until vegetables are tender, stirring often. Stir in 1 cup dry white wine and season with salt and pepper. Boil 3 minutes. Cut 2 pounds swordfish into finger-size lengths. Cook very gently in sauce and serve in a ring of buttered noodles. If sauce is made ahead, reserve in a bowl. Otherwise it will lose some of its texture.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)