Mexican seafood stew

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 red onion, chopped
• 1 stalk celery, finely sliced
• 1 green capsicum, chopped
• 1 teaspoon ground cumin
• 2 x 400g cans chopped tomatoes
• 1/2 -1 teaspoon chilli flakes
• 20 mussels, scrubbed and debearded
• 24 clams
• 300 grams firm white fish fillets or prawns, roughly chopped
• salt and freshly ground black pepper
• 1/4 cup coriander leaves
• lemon wedges, to serve