Shell & devein prawns, cut prawns in half lengthwise. Remove shin and bones from the fish fillets; put fish into baking dish with water, wine, shallot, peeled whole garlic clove and salt. Bake covered in moderate oven 20 minutes, then add prawns to dish cover cook further 10 minutes, or until tender. Remove from oven, remove fish and prawns from liquid, arrange over spinach rice; keep hot. (please note: this can be poached on the cook top also)

Strain off liquid, reserving 1½ cups of liquid. Melt butt er in pan, add chopped extra shallots, cook 1 minute. Add flour, stir until light golden brown, remove from heat, stir until sauce boils and thickens, reduce heat, simmer 3 minutes. Add cream, parsley and drained champignons, stir until sauce is heated through. Spoon sauce over fish and prawns.

Cook rice in large saucepan of boiling salted water 12 minutes or until tender; drain. Wash spinach, remove white stems, chop leaves roughly. Put spinach in saucepan with ¼ cup of boiling water. Cover tightly, cook until tender, approximately 3 minutes. Drain, pressing out all moisture, chop spinach finely. Heat butter in pan, add peeled and chopped onion and crushed garlic, cook until onion is tender, add rice, spinach, salt and pepper, cook until heated through. Spoon rice onto serving plate, top with fish, prawns and sauce.