Title: Chilled Ehu & Molokai Sweet Potato Soup
Categories: Soup Hawaii
Yield: 2 Servings

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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