Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Ehu, mahimahi, or snapper
6 c Fish stock*
2 tb Unsalted margarine
1/2 c Diced leeks
1/4 c White wine
1 1/2 lb Molokai sweet potatoes
-- pared and diced
1/3 c Chopped limu
Salt and white pepper
-- to taste
1 c 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 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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