Peel garlic clove and bring to boil in a saucepan with salted water, add wild rice, bring to boil and swell at medium 40 to 45 min.
Chop fennel greens, rinse, set aside. Quarter fennel bulbs and cut into narrow slices.
Bring clear soup and saffron to boil and cook fennel for 10 minutes.
In the meantime, rinse fish fillet and cut into strips. Remove shrimp (except for the tail fin) from the shell. Score back a little. Remove intestines, cook fish and shrimp in clear soup for about 8 min.
Drain long grain rice in a sieve and add to the soup. Season to taste with the juice of one lemon, salt and freshly ground pepper. Serve sprinkled with chopped fennel greens.
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