In a heavy-bottomed pot, put shark pieces and enough water to cover. Bring to a boil, lower to simmer, and cook for 1-1/2 hours until the meat begins to shred. Remove from heat, strain, and cool.
Now, with your fingers, remove the skin and bones. Put the shark in a double thickness of cheesecloth and wring out remaining moisture.
Sauté the liver in the olive oil to extract the oil from the liver and strain. Now sauté the onions and peppers in the oil until softened.
Add the shark and parsley and cook until flavours are well-blended and the melange is somewhat dried. For the dainty, serve warm spread on toast points, or by itself and have a bottle of hot sauce close at hand.
