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Chilled Ehu and Molokai Sweet Potato Soup

Demonstrated by: Executive Chef William Trask.
Hawaii Seafood Festival  - July 1, 1995.

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Ingredients:

Chilled Ehu and Molokai Sweet Potato Soup

  • 1/4 lb ehu, mahimahi, or snapper
  • 6 cups fish stock*
  • 2 tablespoons unsalted margarine
  • 1/2 cup diced leeks
  • 1/4 cup white wine
  • 1 1/2 lb Molokai sweet potatoes, pared and diced
  • 1/3 cup chopped limu
  • Salt and white pepper to taste
  • 1 cup skim milk

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 fish between two serving bowls; add soup.

Makes 2 servings.

Fish stock:

  1. Clean 3 lb fish heads and bones under running water.
  2. 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.
  3. Skim surface; simmer for 15 minutes.
  4. Strain stock through a fine sieve.

Makes 2 quarts.

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