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]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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