Cut onions, fennel and the garlic clove wafer-thin (!), sauté with saffron, butter and wine in the saucepan, cover and cook briefly. Add the crème fraîche, cook for another 1-2 minutes. Fish and Frutti di Mare (clean, acidify, season with salt) and a little pepper on the vegetables form, make 4 min. Bring to the table hot.
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