270 gr trimmed 110 gr onions 2 gr ginger 1 gr powdered saffron 1 gr salt 30 ml olive oil 160 ml dry wine 160 ml water 6 slices of coarse wholewheat bread
Instructions
or twice during the cooking to make sure the spices get well distributed. Serve it alone with a roast meat or griddled fish or place one slice of bread on each warmed plate, cover it with the fennel and pour over the juices.