Cook shallot and garlic in oil, then add mushrooms and curry powder.
Add thyme and chicken stock, boil, then simmer for 30 minutes.
Infuse for 30 minutes and strain through a fine cloth.
Reduce mushroom liquid to 250ml over heat.
Steam shellfish with wine and water in a lidded pan for 3 minutes.
Strain shellfish liquid and pick meat from the shells.
Reduce shellfish stock to 250ml over high heat.
Sauté wild mushrooms in half the butter until tender.
Blanch turnip tops in boiling water, then sauté in remaining butter with lemon juice.
Fry sea bass in oil skin-side down for 2 minutes per side and rest.
Combine both stocks, mushrooms, shellfish meat, and fregola to make the broth.
Serve sea bass in bowls of broth topped with turnip tops.