Tangy seafood stew recipe

Ingredients

• 1 tbsp vegetable oil or other neutral oil
• 2 garlic cloves, finely chopped
• 6 cups water
• 1 tsp light or dark brown sugar, plus more as needed
• 1 tbsp pomegranate molasses, plus more as needed
• 1 1/2 tbsp fish sauce, plus more as needed
• 1/2 tsp fine sea salt
• 227 g fresh or frozen pineapple chunks, cut into bite-size chunks
• 283 g mild-tasting, firm fish fillet, cut into 3.5cm/1.5in chunks
• 8 extra-large or 12 large prawns, with or without shells, deveined
• 227 g small clams or cockles
• 1 large celery stalks, cut on a sharp diagonal into 1cm/0.5in-wide pieces
• 1 large unripe tomato, cut into wedges
• 2 cups beansprouts
• 0.3 cup roughly chopped fresh herbs such as coriander (cilantro), Thai basil and mint
• 0.2 heaped tsp of ground cumin
• 1 jalapeño chilli, thinly sliced