*  Exported from  MasterCook  *
 
                  CHILLED EHU & MOLOKAI SWEET POTATO SOUP
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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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