Inspired by Mama’s Fish House, Maui, Hawaii


  • 1 /4 c. olive oil
  • 1 cup Maui onion, diced
  • 3 T. garlic, chopped
  • 2 T. ginger, chopped
  • 1 t. fresh thyme, chopped
  • 5 c. watercress, chopped
  • 4 c. papaya, peeled and seeded
  • 1. c. dry white wine
  • 8 c. homemade game bird or chicken stock
  • 3 T. roux (made by melting 3 T. of melted butter mixed with 3 T. of flour, until peanut butter brown in color)
  • 1 c. heavy whipping cream

Sauté with olive oil, Maui onions, ginger, garlic and thyme until onions are translucent.  Then add the watercress and sauté for one minute, then add the papaya and wine.Simmer for another minute then add the stock.  Bring to a simmer then puree bisque in a blender.  Put bisque back into the pot and add the cream bring to a simmer and add the roux, whisk well and simmer for five minutes. Season to taste with sea salt and black pepper. Strain soup if using thick fibrous watercress.