• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Chilled Ehu and Molokai Sweet Potato Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 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

*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

(courtesy of Tim Le, Sheraton Waikiki)

Recipes compliments of Department of Business, Economic Development &
Tourism and demonstrated by EXECUTIVE CHEF WILLIAM TRASK

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