Sautée onion and green onion in oil until golden.
Add peppers and garlic, sautée.
Add tomatoes, saffron, curry, chilli, and herbes de provence, mix well.
Add wine and let simmer a bit until it is reduced, then add the fish stock and let it simmer for 20 minutes.
Use a blender to purée the soup a bit at this point - it should still have chunks in it, so just use a few pulses.
Add the coconut milk, a bit of lemon juice and the fish/seafood and let it simmer another 15-20 minutes.