1.Heat oil in a large saucepan over moderate heat. Add leek, onion and garlic; cook and stir for 2 minutes or until onion softens.
2.Stir in fennel, capsicum and turmeric; cook and stir for 3 minutes or until vegetables soften. Add tomato, stock and zest. Bring to the boil.
3.Add potato; cook for 5 minutes. Reduce heat. Simmer, uncovered, for 15 minutes or until potato is tender.
4.Add seafood; bring to the boil. Reduce heat. Simmer, uncovered, for 5 minutes or until seafood is cooked. Remove from heat. Stir in parsley. Season with salt and pepper. Serve with garlic bread.