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; sautC) 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]