"Maureen's Fish Stock"

Reserved bones of salmon heads and tails
(about two fishes)
about half elephant garlic,chopped
1 medium onion, roughly chopped
2 celery stalks, roughly chopped
2 carrots, roughly chopped
about 6 black peppercorns
cilantro stems
Herb bouquet (mixed herbs)

Heat a stockpot over medium heat.  Add olive oil, 
sauté celery, onions, carrots, peppercorns for 2 
or 3 minutes then add about 3/4 cups of white wine. 
Sauté a few more minutes. Add cilantro stems, herbs, 
fish bones, and add enough water to just cover ingredients.  
Bring to a gentle boil then reduce to a simmer.  Cook for 
one hour.  Strain and cool then refrigerate or freeze




"Sweet Potato Crab Bisque with Pernod Cream Sweet"

Serves 4  (make triple for the gourmet dinner club)

Ingredients for Bisque

2 Tbsp. Butter
2 Tbsp. Chopped Onions
1 1/2 Cup Diced Sweet Potatoes
2 Tsp. chopped Fresh Tarragon
2 1/2 Cup Fish Stock or Chicken Stock 
4 oz. Crab Meat

Preparations
   
1.  In a small pot. melt butter and sauté onions till
    transparent without browning.

2.  Add sweet potatoes and sauté until almost tender.

3.  Add Tarragon and fish or chicken stock.

4.  Add cream and cool and cool to room temperature.

5.  Place in food processor or blender and puree 
    until smooth.

6.  Return to stove and bring to a simmer and add 
    crabmeat.

Ingredients for Pernod Cream

4 Tbsp. Unsweetened Whipped Cream (at the store 
they don't have unsweetened whipped cream I used 
sweetened whipped cream it tastes fine)

1 Tsp. Pernod Liqueur (I used sherry instead pernod)

Salt and pepper to taste

Preparation

1.  Mix all the above ingredients and refrigerate

Presentation

1.  Ladle hot Sweet Potato Bisque into soup bowl.
2.  Top bisque with a spoonful of Pernod Cream
    (sherry cream) :o)

Now comes the hard part-you must pretend that you 
are eating this delightful bisque in The Hanohano 
Room high atop the Sheraton Waikiki Hotel. 
Can you do it?