Art's Recipes to THE POINT

Recipe By : Art Guyer Serving Size : 6 Preparation Time :0:45 Amount Measure Ingredient -- Preparation Method ----------- ------------ --------------------------------------------------   2 Quarts Chicken Broth   2 Cups White Wine   Cornstarch   1 Medium Onion -- Finely Chopped   4 Medium Potatoes -- Peeled and Diced   2 Tablespoons Chopped or Crushed Garlic   1 Teaspoon Old Bay Spice   1 Teaspoon Thyme   1/2 Teaspoon Black Pepper   1 Pound Large Shrimp -- Peels On   1 Pound Fresh Mussels -- Cleaned   1 Pint Oysters (Reserve the Liquid)   2 Pounds Tuna Steaks (or bits)   2 Pounds Swordfish Steak   2 Pounds Salmon Fillet -- Skinned   1 Pound Scallops   2 Cans Corn   Salt to Taste In a large pot, bring chicken broth and wine almost to a boil; reduce heat. In a separate container, boil a cup of water and then add enough cornstarch to make a thick paste. Stir cornstarch paste into the hot broth and wine mixture. Add potatoes and onion. Stir frequently. While vegetables are cooking, wash and "clean" seafood, cutting fish into 1 inch cubes. When potatoes are about 3/4 done, add garlic, Old Bay, Thyme and Pepper, and stir some more. Add corn and bring almost to a boil. Add prepared seafood and the oyster liquid. Cook until the shrimp are pink and the oysters are done to your liking. Adjust salt to taste; for a bit of spice add a dash or two of hot sauce. This recipe makes 6 or 8 servings.   - - - - - - - - - - - - - - - - - - Notes: This is my own creation and has roots back to the 70's when I would come to the Outer Banks with a group of guys and fix this with bluefish we would catch. That was before we could afford the rest of the good things in the stew.

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