Wash the fish, dab dry and cut into large cubes. Sprinkle with lemon juice and keep covered in a cool place. Peel onions and garlic. Put 1 onion and 1 garlic clove aside. Chop the rest of the onions roughly. Chop the rest of the garlic.
Carve tomatoes crosswise, blanch and quench. Skin the tomatoes and cut into large cubes
Heat 5 tablespoons of oil in a large casserole dish. Cover and stew onions, garlic, bay leaf and cloves for about 10 minutes. Season with salt and pepper. Stir in tomato paste and tomatoes. Deglaze with wine and stock. Bring to the boil, cover and stew for about 20 minutes
Sort the spinach, wash and drain well. Wash parsley and cut into strips. Mix with vinegar and possibly 2 tbsp. oil into the tomato sauce. Season to taste with salt and pepper. Season fish with salt, spread on the tomato sauce, cover and cook for 6-8 minutes
Finely dice the remaining onion and garlic. Fry in 3 tbsp. hot oil. Add the spinach and let it collapse. Season with salt, pepper and nutmeg. Arrange fish stiffado and spinach. Garnish with lemon wedges if desired.
Flatbread tastes good with it