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[]
- 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 between two serving bowls; add soup.
Fish stock[]
- Clean 3 lb fish heads and bones under running water.
- Place in sauce pot with white wine, onion, leeks, celery, white peppercorns, 2 sprigs fresh thyme, and water; cover and bring to a boil.
- Skim surface; simmer for 15 minutes.
- Strain stock through a fine sieve.