Gut the cod, cut the head and fins into small pieces. Rinse and fillet the fish. Cut the fillets in half and season with sea salt on both sides. Heat olive oil in a non-stick frying pan. To make the skin nice and crispy, put the fish in with the skin side, sear for two minutes and continue to sear in the stove at 135 degrees for about five minutes.
Mussel curry broth:
Brush the mussels thoroughly under cold running water. Peel the shallot and garlic clove and cut them into small cubes. Heat two tablespoons of olive oil in a saucepan and sauté the shallot and garlic cubes. Add the well drained mussels and the thyme, pour the white wine and cover the cooking pot. Cook over high heat, shaking the pot, until the mussel shells crack. Lift out the mussels with a slotted spoon and cool a tiny bit. Remove the clam meat from the shells, discarding any clams that are still closed.
Pour the clam broth through a sieve and reduce by half. Sauté the diced shallots in butter, dust with curry, and pour in the reduced clam stock. Fold in the double cream and cook until creamy. Whisk the butter in small pieces into the sauce with a hand mixer and season with salt and pepper. Finally, stir in the mussels, chopped parsley and basil leaves cut into strips.
Fennel:
Rinse and clean the fennel. Cut the fennel greens into small
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