 |
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]
- - - - - - - - - - - - - - - - - -
|
