| 1/4 | c | Finely chopped onions |
| 2 | ts | Coarsely chopped garlic |
| 3 | | Bay leaves |
| 1/4 | c | Imported sweet paprika |
| 1/4 | c | Fresh lemon juice |
| 1 1/3 | c | Olive oil |
| 1/4 | ts | Cayenne pepper |
| 1/2 | ts | Salt |
| 3/4 | ts | Freshly ground black pepper |
| 6 | | Mako shark or swordfish steaks (about 8 ounces each) |
| 10 | | Anchovy fillets; rinsed and finely chopped |
| 1/4 | c | Dry white wine |
| 2 | tb | Tarragon vinegar |
| 2 | | Whole cloves |
| 1 | cn | (35-oz) italian peeled tomatoes; drained and coarsely chopped |
| 1 | ts | Sugar |
| 1/4 | ts | Cinnamon |
| 1 | | Stick butter |
| 1/4 | c | Drained capers |
| 1 | bn | (small) italian flat-leaf parsley; stemmed and finely chopped |
