Clean the scorpion-fish
and fill it with a stuffing made from the finely chopped onion, one
crushed clove of garlic, the chopped mushrooms, the cooked spinach,
the chopped herbs and the breadcrumbs from toasted bread, season
with salt, pepper and nutmeg. Sew up the belly with a needle and
scorpion-fish on the baking tin on top of a bed of chopped shallots
and butter, then moisten it with the two glasses of white wine. Put
it into cook in a preheated oven at 200°C/400°F for half an hour,
continuing to moisten the fish every now and then.
In a frying pan
let the cloves of garlic brown in the olive oil, add the crushed
tomatoes, bunch of herbs, chilli and the saffron. Bring it to the
boil and simmer for a few minutes, then take it off the heat and
strain it through a sieve.
Add the cooking
juices to this sauce and serve after removing the thread.