Moroccan Seafood Bastila 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 LevelEasy
Ingredients
Ingredients of the Filling:
1/2 pound of squid
1/2 pound of white fish (tilapia, cat fish, etc.)
1/2 pound of peeled shrimp
1/2 cup of finely chopped cilantro
1 1/2 tablespoon of lemon juice
4 oz of chinese vermicelli
1/2 teaspoon of crushed garlic
A large pinch of saffron
1 teaspoon of paprika
1/4 teaspoon of cumin
Red chili pepper (to taste)
1 teaspoon of salt (to taste)
1/4 teaspoon of pepper (to taste)
Ingredients for the wrap:
Spring roll pastry
2 egg yolks
4 tablespoons of butter
Directions
Steps to prepare the filling:
1- Cut the squid and white fish into small pieces.
2- Boil the squid pieces in water for 15 minutes before adding the white fish and shrimp to boil for another 10 minutes.
3- Remove the squid, fish, and shrimp from the water and reserve.
4- Put the chinese vermicelli to boil in the same water where the fish was boiled. Remove the vermicelli from the water after 5 minutes, drain it from excess water, and reserve.
5- On medium heat, melt the butter in a cooking pan. Add the fish, spices, parsley, and lemon juice. Mix all the ingredients and let them cook for the next 15 minutes while constantly stirring.
6- Add the chinese vermicelli to the fish mixture and mix well. Cut the vermicelli into smaller pieces with your spoon.
Steps to wrap the Bastila:
1- Place the spring roll pastries around you baking dish with 1/3 of the pastries hanging from the edges of the dish (see video). Place 1 or 2 spring roll pastries in the center of the baking dish.
2- Brush the pastries with melted butter and brush the edges with egg yolk.
3- Place the filling in the center of the baking dish and bring the pastry edges to the center.
4- Cover the top of the Bastila with 2 spring roll pastries and tuck in their edges. Brush with melted butter and egg yolk.
5- Bake the Bastila for 20 minutes at 400 degrees.
Serving:
Broil the Bastila for 1 minute before serving and decorate with shrimp, parsley leaves, and lemon slices. Enjoy!
"This video is a creation of Alia. You can visit Cooking With Alia for complete recipes, and more videos. It is the best resource for Moroccan and other international recipes. "
1- Cut the squid and white fish into small pieces.
2- Boil the squid pieces in water for 15 minutes before adding the white fish and shrimp to boil for another 10 minutes.
3- Remove the squid, fish, and shrimp from the water and reserve.
4- Put the chinese vermicelli to boil in the same water where the fish was boiled. Remove the vermicelli from the water after 5 minutes, drain it from excess water, and reserve.
5- On medium heat, melt the butter in a cooking pan. Add the fish, spices, parsley, and lemon juice. Mix all the ingredients and let them cook for the next 15 minutes while constantly stirring.
6- Add the chinese vermicelli to the fish mixture and mix well. Cut the vermicelli into smaller pieces with your spoon.
Steps to wrap the Bastila:
1- Place the spring roll pastries around you baking dish with 1/3 of the pastries hanging from the edges of the dish (see video). Place 1 or 2 spring roll pastries in the center of the baking dish.
2- Brush the pastries with melted butter and brush the edges with egg yolk.
3- Place the filling in the center of the baking dish and bring the pastry edges to the center.
4- Cover the top of the Bastila with 2 spring roll pastries and tuck in their edges. Brush with melted butter and egg yolk.
5- Bake the Bastila for 20 minutes at 400 degrees.
Serving:
Broil the Bastila for 1 minute before serving and decorate with shrimp, parsley leaves, and lemon slices. Enjoy!
"This video is a creation of Alia. You can visit Cooking With Alia for complete recipes, and more videos. It is the best resource for Moroccan and other international recipes. "
Comments
Comments: 2 |
Add a Comment
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
brenda padilla says :
diz lookz really good
imma use thiz recipe for ma skool food festival :)
Posted on: 12 April 2010 - 11:26am
