Title: Chilled ehu and molokai sweet potato soup
 Categories: Soups
      Yield: 2 Servings
 
    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
 
  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]