Shark Empanada Filling

By Saveur
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1 sprig fresh rosemary

1 sprig fresh thyme

2 bay leaves

1 lb. skinless shark (or swordfish) steaks

1/2 tsp. salt

1 white onion, peeled and diced

2 tbsp. olive oil

6 garlic cloves, peeled and chopped

9 plum tomatoes, peeled, seeded, and chopped

8 pitted green olives (such as manzanillas), chopped

1 tbsp. chopped capers

1 fresh serrano chile, stemmed and chopped

2 tbsp. currants

1 tbsp. pickled jalapeño juice

2 tbsp. chopped fresh parsley

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