Celebrate National Seafood Month in October at Fandango Restaurant
Mrk your Calendars! Join Fandango Restaurant all month of October to celebrate seafood!
- Salinas, CA (1888PressRelease) September 11, 2013 - Fandango Restaurant Owners 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
· Onion medium size, diced
· 1/2 Leek stalk, halved & sliced
· 1/2 Fennel bulb, chopped
· Garlic cloves, peeled
· Peel of ˝ 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 ˝ tsp powdered saffron
· ˝ Quarts water
· For the Bouillabaise
· 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
Directions:
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 ˝ 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.
PRESS CONTACT: Marci Bracco (831) 747-7455
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