Thaw seafood in refrigerator. In large pan, braise onions, garlic, and minced parsley stems (reserve parsley leaves for final steps), in 1 tablespoon olive oil.
Add seafood and sauté 2 to 4 minutes, until shrimp begins to turn pink at edges. Pour in white wine. Allow contents of pan to simmer 5 minutes over low heat.
In second pan, brown fish fillets in remaining 2 tablespoons olive oil 4 minutes on both sides. Season with salt and pepper.
In small bowl, stir curry powder into cream and pour mixture into seafood pan. Season seafood curry sauce to taste with salt and pepper and stir in parsley leaves.
Distribute fish in shallow bowls and pour seafood curry sauce over top.