Instructions: * Stir in shellfish-minced clams, shrimp, scallops-during the last 15 to 60 minutes of cooking, depending on quantity. Shellfish toughens if cooked for long periods.

* Mix in bite-size chunks of sturdy fish such as salmon and shark during the last 30 to 60 minutes of cooking. Cook until done. (To check for doneness, test the fish with a fork. Fully cooked fish should flake easily.)

* Dont use delicate fish such as flounder. It wont hold up during lengthy cooking.

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