Chilled Ehu & Molokai Sweet Potato Soup Recipe

Step 1

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


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

Things You'll Need

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

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