![](http://images.recipebridge.com/images/RB_no_image_148.png)
Ingredients
- 1/4 c. Finely minced onions
- 2 tsp Coarsely minced garlic
- 3 x Bay leaves
- 1/4 c. Imported sweet paprika
- 1/4 c. Fresh lemon juice
- 1Â 1/3 c. Extra virgin olive oil
- 1/4 tsp Cayenne pepper
- 1/2 tsp Salt
- 3/4 tsp Freshly grnd black pepper
- 6 x Mako shark or possibly swordfish steaks (about 8 ounces each)
- 10 x Anchovy fillets, rinsed and finely minced
- 1/4 c. Dry white wine
- 2 Tbsp. Tarragon vinegar
- 2 whl cloves
- 1 can (35-ounce) italian peeled tomatoes, liquid removed and coarsely minced
- 1 tsp Sugar
- 1/4 tsp Cinnamon
- 1 stk butter
- 1/4 c. Liquid removed capers
- 1 bn (small) italian flat-leaf parsley, stemmed and finely minced
Description
In A Large Bowl, Combine The Onions, Garlic, Bay Leaves, Paprika, Lemon Juice, 1 C. Of The Extra Virgin Olive Oil, The Cayenne, Salt And 1/4 Tsp. Of The Pepper. Add In The Shark…
![Cook Eat Share Favicon](http://www.recipebridge.com/Themes/2011RecipeBridge/favicons/cookeatshare.gif)
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter