Cut the haddock into small pieces, discarding the skin and any bones.
Melt the butter in a large saucepan and gently fry the leek for 3 minutes to soften. Add the curry paste, stock and creamed coconut and bring almost to the boil. Reduce the heat and simmer gently, covered, for 10 minutes until the leek is soft.
Stir in the bay leaves, beans and courgettes and cook for 2 minutes to soften slightly. Add the smoked haddock and mixed seafood, 3 tablespoons of the cream and the parsley and cook very gently for 5 minutes until the haddock flakes easily.
Season to taste and spoon into serving bowls. Serve swirled with the remaining cream.