Soak wheat in cold water for one night. Soak saffron in vinegar for 3 hours.
Bring half of the fish stock and 400 ml of water to a boil, make the wheat in it until the corn starch (maizena) comes out. Add the saffron with the vinegar. Add the rest of the fish broth. Carve the fish into large pieces and simmer for 2 min.
Season with salt, garnish with mint and dill before serving.
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