Recipe - Chilled Ehu And Molokai Sweet Potato Soup

One fourth pound Ehu, mahimahi, or snapper
6 cup Fish stock*
2 tablespoon Unsalted margarine
One half cup Diced leeks
One fourth cup White wine
1 One half pound Molokai sweet potatoes
pared and minced
1/3 cup Chopped limu
Salt and white pepper
to taste
1 cup Skim milk

Blanch ehu in 2 cups of the fish stock; remove, dice, and chill. In a sauce
pot, heat margarine; sauté leeks. Add wine, sweet potatoes, limu, and the
remaining 4 cups of fish stock. Bring to a boil, lower heat and simmer for
30 minutes or until sweet potatoes are soft. Add salt and white pepper.
Puree soup in blender; chill. Before serving, add milk to desired
consistency. Divide fish between two serving bowls; add soup. Makes 2
servings.

*To make fish stock: Clean 3 pound fish heads and bones under running water.
Place in sauce pot with 1 cup white wine, One half cup minced onion, One half cup
minced leeks, One half cup minced celery, 1 tablespoon whole white peppercorns, 2
sprigs fresh thyme, and 3 quarts of water; cover and bring to a boil. Skim
surface; simmer for 15 minutes. Strain stock through a fine sieve. Makes 2
quarts.

(courtesy of Tim Le, Sheraton Waikiki)

Recipes compliments of Department of Business, Economic Development &
Tourism and demonstrated by EXECUTIVE CHEF WILLIAM TRASK

HAWAII SEAFOOD FESTIVAL JULY 1995

Reprinted with permission from: The Electric Kitchen & Hawaiian Electric
Company, Inc.

[MealMaster compatible format by Karen Mintzias]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini