1 fennel bulb cut in half, cored and finely sliced
100驳/3陆辞锄 samphire, picked and woody middle branch removed
1 banana shallot, finely chopped
2 sprigs thyme
2 plum tomatoes
salt and freshly ground black pepper
1 tbsp olive oil
pinch saffron
60g/2录oz unsalted butter
100ml/3陆fl oz double cream
60 mussels
4 portions wild sea bass, (about 140g/5oz each), pin boned
100ml/3陆fl oz white wine