Spread the fennel on a deep oven tray, pour in the stock, cover with foil and braise in the oven at 180°C for 30 minutes. Uncover and grill until lightly browned (reserve the remaining stock). Meanwhile, heat a large pan with oil and sauté the garlic for 2 minute then add in the saffron then the stock and simmer by half. Score the seabream, season with salt and pepper and place on an oven tray skin side up and grill until golden brown. Place the sun-dried tomatoes, walnuts and basil together in a processor and blitz together with enough olive oil to make a pesto. Cook the spelt in a pan of salted boiling water till soft, drain and toss in the sun dried tomato mixture. Serve the spelt as a base with the fennel and the sea bream on top and  drizzle with the saffron broth.