Onions cut into in small pieces and fry in olive oil. Add finely chopped tomatoes, crushed garlic, saffron, salt and pepper and pour the broth. Hoarse in a saucepan, add the chopped meat shark, capped tightly and boil over high heat 20 minutes. Slices baked in the oven until golden and arrange on a plate. The fish is removed and put on them. The remaining liquid is boiled several minutes to slightly compress. Pour over the slices and the dish is served warm.