First blanch the fennel in plenty of water for about 4 minutes, take it out of the water, squeeze it lightly without crushing it, place it on a cutting board and cut the bunch into chunks, place in a bowl always without squeezing it.
At this point, move on to the sardines: clean and debone them, place them aside in a flat dish, put the heads and bones in the water where the fennel was put, now add a stalk of celery, a carrot and let it go on low heat with a lid.

Soak raisins in a bowl with fennel water. Chop and mince the onion with a knife, the size of the rice, drop into a narrow, tall pot with 4 anchovies, turn on the heat to medium flame, pour in the rice, stir it continuously so that the anchovies are melted and the rice absorbs the oil, simmer with the wine and keep it going by adding stock from time to time, halfway through cooking add the raisins, almonds crumbs and pine nuts into the rice.

While the rice is still al dente, take a coffee cup and mix the saffron into the fennel broth, add to the rice and stir gently bringing it to the boil.
Meanwhile toast the breadcrumbs by melting the two remaining anchovies in it.
Plate with the toasted breadcrumbs on top.