Celebrate National Seafood Month in October at Fandango

Just Announced: Fandango Restaurant in Pacific Grove is celebrating National Seafood Month this October and is offering Bouillabaisse Fandango. End Quote

Salinas, CA (1888PressRelease) August 12, 2011 - Fandango Restaurant, located in the heart of Pacific Grove, stands for a heritage of good taste, craftsmanship of award winning cuisine and 24 years of tradition. Thoughtful restaurateur's Pierre and Marietta Bain announced today that October is National Seafood Month and they will be offering Bouillabaisse Fandango. The special dish will be available October 1 - 31 for dinner only and is $29.95. (The dish can be ordered at lunch upon request.)

Bouillabaisse Fandango

For the Soup:
1.5 lbs Fish heads, bone trimmings, prawn shells and heads (all rinsed under cold running water)
1 lbs White fish
1.5 Tbs Olive oil
1 Onion medium size, diced
1/2 Leek stalk, halved & sliced
1/2 Fennel bulb, chopped
Garlic cloves, peeled
Peel of ½ orange
1/2 Tbs Tomato puree
1 Tbs Tomato paste
1 lbs Ripe tomatoes, cut in pieces, to yield 4 cups
Bouquet garnie (parsley, thyme, bay leaves)
1 pint White wine
1/4 tsp Pastis (Ricard, Pernod or anise liquor)
Pinch Saffron threads or ½ tsp powdered saffron
2 ½ Quarts water

For the Bouillabaise
3 lbs White Fish (Seabass, snapper, halibut, monkfish, prawns, clams & mussels)
6 Small potatoes, par boiled
6 Croutons (from sliced baguette)
Rouille (garlic , olive oil and saffron mayonnaise)
1/4 cup Gruyere or Swiss cheese

Saute onion, garlic, leeks and fennel in the olive oil until translucent. Add fish, fish bones, trimmings, heads & shells from prawns and sauté for 5 minutes stirring constantly. Add orange rind, bouquet garni, salt pepper, saffron, white wine and enough cold water to cover ingredients by 2 inches. Bring to a fast boil and then simmer for ½ hour - making sure to skim any foam that rises to the surface.

Strain the soup through a sieve by pressing as much fish as possible through the holes or by pressing the mixture through a ricer.

Add saffron and check seasonings. Add par boiled potatoes and fish starting with the thickest fish and finishing with the clams, mussels & prawns, which require the least amount of cooking time. Simmer until cooked and then add a few drops of Pastis and serve with croutons (rubbed with fresh whole garlic cloves) covered with rouille. Serves 8

Drop in to Fandango today to discover Europe in your own backyard and celebrate National Mushroom Month. Unique wine, fun food tasting experiences - Food. Fun. Fandango! Fandango is located at 223 17th Street in Pacific Grove . The restaurant is open Monday through Saturday for lunch from 11:30 a.m. - 2:30 p.m. and for dinner from 5:00 p.m. to closing. Sunday the restaurant is open for Brunch from 11:30 a.m. - 2:30 p.m. and dinner from 5:00 p.m. to closing. To make reservations call (831) 372-3456. www.fandangorestaurant.com.

Fandango Background:
Offering a relaxing yet vibrant European Ambience, Fandango has earned its place among the Peninsula's finest restaurants. The menu brims with tasteful dishes from all over Europe with an emphasis on Mediterranean Style cuisine. Delectable dishes from the grill, such as fresh sustainable seafood and Pierre 's famed rack of lamb, are complimented by the warm and inviting European Style dining room and attentive service. From the moment you are seated to the last sip of espresso, Fandango makes you feel like family!

From the beginning 24 years ago, the Bain's have provided excellent food, award winning wine, European service and an atmosphere unmatched on the Peninsula . Fandango offers inventive dishes inspired from ingredients around the globe but sourced locally. Dedicated to cooking with fresh produce delivered daily and committed to fresh, flavorful local ingredients, foodies love Fandango's big flavors and unique dishes. Fandango also offers a stellar wine list that has won the Wine Spectator's Best of Award of Excellence 20 years in a row.

PRESS CONTACT: Marci Bracco (831) 747-7455

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