Ingredients
- 270 gr trimmed
- 160 ml water
- 160 ml dry wine (white)
- 110 gr onions
- 30 ml olive oil
- 2 gr ginger (ground)
- 1 gr powdered saffron
- 1 gr 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.
