Ingredients
1/4 lb ehu, mahimahi, or snapper
6 cup fish stock*
2 tbsp 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
1 salt and white pepper - to taste
1 cup 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.
(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]
Servings: 2 servings
Chilled Ehu & Molokai Sweet Potato Soup Recipe brought to you by Recipe Ideas
Categories: Hawaiian; Potato; Poultry; Soup; Sweet Potato
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into the far past, at least as far as early Egypt, and possibly even further. However, generally, these old records were just basic hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the romans around 25BC a roman called Apicius created a number of documents describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main course and dessert, something that is very familiar to us today. Additionally, he describes how the ancient cooks were skilled in the use of many spices and herbs, including a few that will be familiar to modern cooks like bay, fennel and dill. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab cuisine, including spices such as basil and coriander. These new foods and spices created an increase in recipe manuscripts, some of which are kept safe in private libraries. Like it or not, the introduction of TV gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing us all to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Chilled Ehu & Molokai Sweet Potato Soup recipe.
