2 celery sticks, dicedÌý
bunch finely snipped fresh chivesÌý
½ fennel bulb, diced
2 garlic cloves, finely chopped
1 leek, diced
1 potato, peeled and diced
6 spring onions, diced, to garnishÌý
salt and freshly ground black pepper
1 tbsp mild curry powderÌý
2 tbsp olive oilÌý
1 star anise
500ml/18fl oz fish stockÌý
50g/1¾oz unsalted butter
100ml/3½fl oz–150ml/5fl oz crème fraîcheÌý
2 x 250g/9oz sea bass fillets, skin removedÌý
50ml/2fl oz dry white vermouth