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  Recipe Home » Soups » Chilled Ehu & Molokai Sweet Potato Soup
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  Chilled Ehu & Molokai Sweet Potato Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 216
Ingredients:
1/4 lb Ehu, mahimahi, or snapper
6 cup Fish stock*
2 tbsp Unsalted margarine
1/2 cup Diced leeks
1/4 cup White wine
1 1/2 lb Molokai sweet potatoes - pared and diced
1/3 cup Chopped limu
Salt and white pepper - to taste
1 cup Skim milk
Instructions:
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 lb fish heads and bones under running
water. Place in sauce pot with 1 cup white wine, 1/2 cup diced onion,
1/2 cup diced leeks, 1/2 cup diced 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.

[Meal-Master compatible format by Karen Mintzias]
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