To make the curried chowder, heat the butter in a frying pan and gently fry the potato, leek, celery, fennel and garlic over a medium-low heat for 10 minutes. Add the curry powder and star anise. Pour in the vermouth and cook until reduced by half. Pour in the fish stock. Bring to a simmer and cook for 10 minutes until the potato is cooked through. Stir in the crème fraîche, season with salt and pepper and garnish with the spring onions.
To make the sea bass, brush the skin of the fish with the oil and press the chives evenly all over the fish. Lay the fillets on top of the simmering chowder and poach gently for 5 minutes until cooked through. Serve the chowder in a serving bowl with the sea bass on top.
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