Trim, peel & chop the shallots as well as the clove of garlic & start frying in peanut oil - softly for about 5 min.
Mix dried coconut & ras el-hanout. Add the mix & the bay leaf to the frying project.
Add the vegetable stock & mix well. Let it simmer for about 5 min.
In the meantime drain the peeled tomatoes & drop them into the pan. It's fine if there is some thick tomato pulp around the tomatoes. Break-up the tomatoes & let it simmer for about 20 min. The mess shall get smooth & thicken slightly. At the end discard the bay leaf.
In the meantime clean, dry & trim the spinach leaves. If the spinach leaves are to large just tear them into appropriate pieces.
Cut the fish fillets into small pieces (cubes of about 1 cm or so).
Add the spinach leaves to the simmering mess & stir until the spinach wilts.
Add the fish & let it simmer for another 5-10 min.
Add salt & pepper to taste. Add a pinch of sugar for the tomatoes.
Serve w/ plain cooked rice.