Combine the stock with the saffron in a bowl and let sit to allow the saffron to infuse the stock, for about 15 minutes.
Combine the escolar with the Creole Seasoning and use your hands to coat the fish thoroughly.
Heat the oil in a large skillet over high heat. When the oil is hot, add the seasoned escolar and sautÈ, shaking the skillet, for about 1 minute. Add the mushrooms, tomatoes, basil, green onions, garlic, and spinach and sautÈ for 1 minute. Add the mushrooms, tomatoes, basil, green onions, garlic, and spinach and sautÈ for 1 minute. Stir in the infused stock and simmer for 4 to 5 minutes. Stir in the salt and pepper and remove from the heat. Makes about 4 cups.
Serve hot in shallow bowls with hot crusty bread.
Yield: 4 main-course servings