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.