For the scorpion fish with tomatoes and crostini, wash the ready-to-cook fish and pat dry. Season with pepper and salt.
Sauté shallot and garlic cubes in a suitably sized pot with olive oil. Deglaze with fish stock and white wine and bring to a boil briefly.
Place the fish in the pot and top with the thyme sprig. Stew for 20 minutes with the lid closed and at a moderate temperature.
In the meantime, scald the tomatoes with hot water, rinse in cold water and remove the skins, seeds and cut into rough cubes.
Roughly chop the parsley and cut the spring onions into rings.
For the crostini, cut the ciabatta into slices. Toast the bread slices in a pan with olive oil. Then rub with a clove of garlic, add a little pepper and salt.
Just before serving, add the diced tomatoes, parsley and spring onions to the fish, cook briefly and serve the scorpion fish with tomatoes and crostini.