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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
• 1 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…

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