Cut the carrots into thin slices, chop the celeriac into small pieces, cut the leek into rings and chop the parsley. Roast a little if you like or just cook it later.
Bring the water to a boil and stir in the vegetable stock. When it boils, add the seafood. Cut the fish into cubes, add the coconut milk and squeeze the garlic. Season, finally add the saffron.