Swordfish with Tomatoes Carrots and Celery
Ingredients
- 4 swordfish fillets
- 2 carrots, peeled and cut in small chunks
- 2 small celery ribs
- 1/2 yellow onion
- 1 8 oz can of chopped tomatoes
- 2 tablespoons chopped parsley
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 cup white wine
- 1/2 cup low sodium chicken stock
- Salt and pepper
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