For the fish stock:

Place the scorpion fish bones, 2 tablespoons of shallots, 1 bay leaf, 1/4 cup of the wine, a pinch of sea salt and 1 clove garlic in a 1-quart saucepan. Add enough cold water to cover and cook over high heat until it reaches a low rolling boil. Reduce the heat and simmer for 45 minutes. Strain and reserve for later use.

For the Pea Sauce:

In a large skillet, heat 1 tablespoon of oil with 4 tablespoons of butter over medium heat. Add 2 tablespoons of shallots and 1 clove of minced garlic and saute until translucent. Add the peas, 1/4 cup of wine, and 1/4 cup of fish stock and bring to a boil over high heat. Reduce the heat to medium and continue cooking for 10 to 15 minutes, or until peas are tender and bright green. Remove from the heat and transfer to a blender. Puree until smooth. Season with salt and pepper, to taste, and add 1 more tablespoon of olive oil. Set aside.

For the Fish and the Morels:

Heat 2 large saute pans over medium-high heat. To 1 pan, add 2 tablespoons of oil, and then add the remaining shallots and 1 clove of minced garlic, and saute for 1 minute. Add the fresh morels and cook until mushrooms are tender. Season with salt and pepper, to taste.

Meanwhile, heat the remaining 1 tablespoon oil in the other saute pan over medium-high heat. Season the fish with salt and pepper and place fish in pan, skin side down. Add 2 sprigs of thyme and the remaining 2 cloves whole garlic. Reduce the heat to medium, and turn the fish over after 3 minutes of cooking or when the skin has become slightly golden in color. Continue cooking on the other side for 3 to 4 minutes. Add the remaining wine and 1/4 cup of fish stock and cook just until the fish is cooked through. Remove from the heat.

To serve, ladle a small circle of the pea puree onto the center of the plate. On top, place the morels and the fish, skin side up. Garnish with the remaining sprigs fresh thyme and 1 of the roasted garlic cloves from the pan the fish was cooked in.