Chilled Ehu & Molokai Sweet Potato Soup -

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

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

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) Recipe s 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.