Caribbean Cooking
Caribbean Cooking
Judy Bastyra
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Stewed Shark 

2 1/2 lb New Jersey shark steak, cut in 1 inch cubes 
juice of 1 lime 
1 teaspoon salt 
1 tablespoon rum 
3 tablespoons olive oil 
1/4 lb salt pork, diced 
2 large Bermuda onions, finely sliced 
3 garlic cloves, crushed 
2 sweet red peppers, seeded and finely sliced 
1 can (16 oz) tomatoes, drained and chopped 
1 cup white wine 
1 hot seasoning pepper 
1 teaspoon dried oregano 
1 tablespoon chopped fresh cilantro 
salt and freshly ground black pepper 

Serves 6 

Wash the shark cubes under cold water, rub with lime juice and salt then rinse under cold water. 

Place in a bowl, pour over the rum and set aside for 10 minutes. 

Heat the oil in a Dutch oven, add the diced salt pork and brown. Remove with a slotted spoon and drain on paper towels. 

Add the onions to the oil and saute until soft, stir in the garlic and sweet red peppers and cook for 5 minutes. 

Drain the shark, reserving the liquid, and add to the pot. Cook for 5 minutes, stirring frequently. Pour over the reserved liquid and add the tomatoes, white wine, seasoning pepper, oregano and cilantro. Return the salt pork to the pot and season to taste with salt and pepper. Bring to a boil, then lower the heat, cover the pot and simmer for 30 minutes, stirring frequently. 

(Modified from Caribbean Cooking by Judy Bastyra, 1987, Exeter Books, New York, NY)