1/4 cup finely chopped onions
2 teaspoons coarsely chopped garlic
3 bay leaves
1/4 cup imported sweet paprika
1/4 cup fresh lemon juice
1 1/3 cups olive oil
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
6 mako shark or swordfish steaks (about 8 ounces each)
10 anchovy fillets, rinsed and finely chopped
1/4 cup dry white wine
2 tablespoons tarragon vinegar
2 whole cloves
1 can (35 ounces) Italian peeled tomatoes, drained and coarsely chopped
1 teaspoon sugar
1/4 teaspoon cinnamon
1 stick (4 ounces) butter
1/4 cup drained capers

1 small bunch Italian flat-leaf parsley, stemmed and finely chopped
In a large bowl, combine the onions, garlic, bay leaves, paprika, lemon
juice, 1 cup of the olive oil, the cayenne, salt and 1/4 teaspoon of the
pepper. Add the shark steaks and set aside to marinate, turning every
20 minutes, for 1 hour.
Preheat the broiler. In a large nonreactive saucepan, saute the anchovies
in the remaining 1/3 cup olive oil over moderate heat until dissolved, about
2 minutes. Add the wine, vinegar and cloves. Reduce heat to low; cook for
5 minutes. Strain; return the sauce to the pan.
Add the tomatoes, sugar and cinnamon and simmer the sauce over moderate
heat until slightly thickened, 8 to 10 minutes.
Reduce the heat to low and add the butter, 1 tablespoon at a time, stirring
until completely melted. Add the capers, parsley and remaining 1/2 teaspoon
pepper; cover to keep the sauce warm.
Remove the shark steaks from the marinade and pat dry. Broil the steaks
about 4 inches from the heat until just opaque throughout, about 5 minutes
on each side. Pour the warm sauce over the fish and serve.

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