Hawaiian Style Fisherman's Soup with Poached Hapu'upu'u
Alfred Cabacungan, Chef, Marina Grill
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12 ounces Fisherman's Soup
1 potato, peeled and sliced
2 Hawaiian hapu'upu'u fillets (3 oz. each)
garnish:
6 sprigs Italian parsley
1 ounce fried leeks
12 garlic croutons
Aioli Sauce
In a stockpot bring Fisherman's Soup to a simmer. Add potato and cook until tender. Poach hapu'upu'u in soup. When ready to
serve divide soup between two soup plates and pour hot Fisherman's Soup over fish. Garnish with Italian parsley and fried
leeks. Sprinkle with garlic croutons and add a dollop of Aioli Sauce. Makes 2 servings.
Fisherman's Soup
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1 tablespoon extra virgin olive oil
1 medium Maui onion, chopped
2 Kula tomatoes, chopped
1 fennel bulb, julienned
3 cloves garlic, minced
1 pound fish bones and scraps
2 tablespoons tomato paste
5 cups cold water
1/4 teaspoon saffron powder (optional)
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon white pepper
In a large stockpot heat olive oil and sweat onion, tomatoes, fennel and garlic. Add bones and fish scraps and sautee for 5
minutes. Add tomato paste and cook for about 5 minutes. Add water and bring to a boil; skim. Simmer for 45 minutes to an
hour, replacing water as liquid reduces. Add saffron, cayenne pepper, salt and white pepper. Press through a fine sieve;
strain.
Aioli Sauce
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1/8 teaspoon garlic pureed in olive oil
1 egg yolk
1/16 teaspoon salt
Pinch of cayenne pepper
2 tablespoons extra virgin olive oil
Combine garlic puree, egg yolk, salt and cayenne pepper; beat well. Slowly add olive oil and beat constantly, until sauce
thickens.
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