Ingredients Jump to Instructions ↓

  1. 1/4 lb Ehu, mahimahi, or snapper

  2. 6 c Fish stock*

  3. 2 tb Unsalted margarine

  4. 1/2 c Diced leeks

  5. 1/4 c White wine

  6. 1 1/2 lb Molokai sweet potatoes

  7. -- pared and diced 1/3 c Chopped limu

  8. Salt and white pepper -- to taste 1 c Skim milk

  9. 2 cups of the fish stock; remove, dice, and chill. In a sauce pot, heat margarine; saut? leeks. Add wine, sweet potatoes, limu, and the remaining

  10. 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

  11. 2 servings. *To make fish stock: Clean

  12. 3 lb fish heads and bones under running water. Place in sauce pot with

  13. 1 cup white wine,

  14. 1/2 cup diced onion,

  15. 1/2 cup diced leeks,

  16. 1/2 cup diced celery,

  17. 1 tablespoon whole white peppercorns,

  18. 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

  19. 2 quarts. (courtesy of Tim Le, Sheraton Waikiki) Recipe s compliments of Department of Business, Economic Development & Tourism and demonstrated by EXECUTIVE CHEF WILLIAM TRASK HAWAII SEAFOOD FESTIVAL - JULY

  20. 1995 Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.


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