Moroccan Fish Bastila (Pastilla) Recipe Video

How to make the famous Moroccan Fish Bastila, a savory thin flaky pie stuffed with fish and vermicelli. Your friends and family will be asking for more!

Summary

Preparation Time40 MinCooking Time20 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
TasteMethod
SpecialityMain Ingredient

Ingredients

For the filling
 Squid1⁄2 Pound, cut into small pieces
 Tilapia fish1⁄2 Pound, cut into small pieces (or any white fish like catfish etc)
 Shrimp1⁄2 Pound, peeled, deveined
 Parsley1⁄2 Cup (8 tbs), chopped finely
 Garlic1⁄2 Teaspoon, crushed
 Saffron1 1⁄2 Pinch
 Paprika1 Teaspoon
 Cumin1⁄4 Teaspoon
 Red chilli pepper flakes To Taste
 Lemon juice1 1⁄2 Tablespoon
 Salt1 Teaspoon (to taste)
 Pepper1⁄4 Teaspoon (to taste)
 Chinese vermicelli4 Ounce
 Butter2 Tablespoon
For wrap
 Spring roll pastry1 Pound
 Egg yolks2
 Butter4 Tablespoon, melted

Nutrition Facts

Serving size

Calories 844 Calories from Fat 212

% Daily Value*

Total Fat 24 g36.8%

Saturated Fat 13.1 g65.7%

Trans Fat 0 g

Cholesterol 387.6 mg

Sodium 644.4 mg26.8%

Total Carbohydrates 116 g38.7%

Dietary Fiber 0.88 g3.5%

Sugars 3.5 g

Protein 40 g80.6%

Vitamin A 42% Vitamin C 29.7%

Calcium 8.6% Iron 18.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Fill a pot with water. Add the squids, cover with a lid and cook for 15 minutes.
2. After 15 minutes put the tilapia and shrimp, cover and continue to cook for another 10 minutes. Transfer the sea food into a bowl and set aside.
3. In the same pot, boil the Chinese vermicelli for 5 minutes.

MAKING
4. In a pan on medium heat melt 2 tablespoons butter. Put the sea food, parsley and spices. Pour the lemon juice and stir to mix well. Saute and cook for 15 minutes.
5. Drain the vermicelli and add it to the pan with sea food. At this stage taste and adjust the spices if required. Stir to mix and turn off the heat.
6. Preheat the oven to 400 degrees F.
7. Brush melted butter in a pie dish. Arrange spring roll pastry all around the pie dish. Place them diagonally with one edge in the center of the dish and the other edge outside (as shown in the video). Each pastry should overlap the earlier one.
8. Brush the pastries with melted butter and put another pastry in the center of the dish. Continue to brush with melted butter in the center.
9. Brush the edges with egg yolk. Put the filling in the center and spread evenly.
10. Fold in the edges to the center to cover the filling. Brush it with melted butter and egg yolk.
11. Place another spring roll pastry to cover the bastilla completely. Tuck the edges inside the pie dish under the pastry sheets. Brush again with butter and egg yolk. Repeat this with 1 more pastry sheet.
12. Bake for around 20 minutes or till the pastry turns golden brown. Remove from the oven and let it sit for a few minutes before serving.

SERVING
13. In a serving plate, slice the bastilla and serve hot.

TIPS
Broil the bastilla for few minutes to give it a deep golden brown color.

Editors Review

Seafood is a favorite with all. Here is a wonderful video to make the popular Moroccan seafood bastila. This is a savory thin flaky pie stuffed with fish, shrimp, squid and vermicelli. This filling is flavorful and wonderfully spiced with Moroccan flavors. Follow this video to prepare this amazing recipe and surprise your guests.

Comments

Anonymous

Anonymous says :

Very tasty! I do have 2 suggestions though: 1. Don't boil the shrimp. I found that after boiling them and sauteeing them, and finally baking them in the crust, the shrimp were very very overcooked. I would just toss them in the pan with the boiled fish and squid. 2. Don't use too many pastry layers! I used waaaaaaay too many and I had a really hard time cutting through it.
Posted on: 13 July 2010 - 6:33pm
Anonymous

brenda padilla says :

diz lookz really good imma use thiz recipe for ma skool food festival :)
Posted on: 12 April 2010 - 11:26am
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