A recipe for Chilled Ehu and Molokai Sweet Potato Soup. Follow the simple recipe instructions for Chilled Ehu and Molokai Sweet Potato Soup shared by other home cooking experts.
Ingredients
1/4 lb. Ehu, mahi-mahi, or snapper6 c. Fish stock*
2 Tbs. 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
Directions
Blanch ehu in 2 cups of the fish stock; remove, dice, and chill. In a sauce pot, heat margarine; saute. 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 Tbs. 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.
