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Ingredientes
- 1/4 lb Ehu, mahimahi, or possibly snapper
- 6 c. Fish stock*
- 2 Tbsp. 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. Minced limu Salt and white pepper to taste
- 1 c. Skim lowfat milk
Direcciones
- Blanch ehu in 2 c. of the fish stock; remove, dice, and chill. In a sauce pot, heat margarine; saute/fry leeks. Add in wine, sweet potatoes, limu, and the remaining 4 c. of fish stock. Bring to a boil, lower heat and simmer for 30 min or possibly till sweet potatoes are soft. Add in salt and white pepper.
- Puree soup in blender; chill. Before serving, add in lowfat milk to desired consistency. Divide fish between two serving bowls; add in soup.
- Makes 2servings.
- *To make fish stock: Clean 3 lb fish heads and bones under running water.
- Place in sauce pot with 1 c. white wine, 1/2 c. diced onion, 1/2 c. diced leeks, 1/2 c. diced celery, 1 Tbsp. whole white peppercorns, 2 sprigs fresh thyme, and 3 qts of water; cover and bring to a boil. Skim surface; simmer for 15 min. Strain stock through a fine sieve.
- Makes 2quarts.
- Tourism and demonstrated by EXECUTIVE CHEF WILLIAM TRASK
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 907g | |
| Recipe makes 2 servings | |
| Calories 291 | |
| Calories from Fat 144 | 49% |
| Total Fat 15.95g | 20% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 2383mg | 99% |
| Potassium 871mg | 25% |
| Total Carbs 11.32g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 7.51g | 5% |
| Protein 19.06g | 30% |
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