Chilled Ehu and Molokai Sweet Potato Soup

Description
Makes 2 servings of soup and makes 2 quarts of stock.

Ingredients

 * ¼ lb ehu, mahi mahi, or snapper
 * 6 cups fish stock
 * 2 tbsp unsalted margarine
 * ½ cup diced leeks
 * ¼ cup white wine
 * 1½ lb Molokai sweet potatoes pared and diced
 * ⅓ cup chopped limu
 * salt and white pepper to taste
 * 1 cup skim milk

Fish stock

 * 3 lb fish heads and bones
 * 1 cup white wine
 * ½ cup diced onion
 * ½ cup diced leeks
 * ½ cup diced celery
 * 1 tablespoon whole white peppercorns
 * 2 sprigs fresh thyme
 * 3 quarts of water

Directions

 * 1) Blanch ehu in 2 cups of the fish stock; remove, dice, and chill.
 * 2) In a sauce pot, heat margarine; sauté leeks.
 * 3) Add wine, sweet potatoes, limu, and the remaining 4 cups of fish stock.
 * 4) Bring to a boil, lower heat and simmer for 30 minutes or until sweet potatoes are soft.
 * 5) Add salt and white pepper.
 * 6) Puree soup in blender; chill.
 * 7) Before serving, add milk to desired consistency.
 * 8) Divide between two serving bowls; add soup.

Fish stock

 * 1) Clean 3 lb fish heads and bones under running water.
 * 2) Place in sauce pot with white wine, onion, leeks, celery, white peppercorns, 2 sprigs fresh thyme, and water; cover and bring to a boil.
 * 3) Skim surface; simmer for 15 minutes.
 * 4) Strain stock through a fine sieve.