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

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.