Ingredients
- 1 1/2 lb trimmed
- 5/8 c water
- 5/8 c dry wine (white)
- 8 oz onions
- 2 tb olive oil
- 1 ts ginger (ground)
- 1 ts powdered saffron
- 1/2 ts salt
- 6 slices of coarse wholewheat bread (thick)
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.
