Chilled Ehu and Molokai Sweet Potato Soup

Ingredients

 * 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

Directions
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.