October is National Seafood Month!

Fandango Restaurant will be celebrating by 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 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
  • ½  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


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