Video
Moroccan Fish Bastila
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!
Comments (9)
I can't believe this is edible-the instructions say to cook the fish & shrimp for 25 minutes before even baking the pie!
Further cooking via baking in a 400 degree oven for 20 minutes would render any marine protein completely uneatable-give it a texture not unlike shoe leather.
Great recipe! very close to what I had in Morocco. I did cut down the cooking time and used cilantro/parsley mix.
Alia you are the best!!!
Thanks for the recipe!!! I made this today and it turned out wonderful!!!!!
Great recipe, so tasty and filling, though next time I'll cut the pasta by half and add more seafood.
Love your recipes Alia!!
alia why u didnt put some cheese ? it will be better and its precript in the original recipe
you can add cheese of course! there are so many recipes of fish bastilla, and they change from one family to another. so feel free to add the ingredients of your choice.
j'ai finalement fait la pastilla au poisson et fruits de mer. elle est très bonne. toute la famille a aimé. ils te remercient. et nous te souhaitons tous la réussite dans tes projets.
tu sais Alia, je suis de salé et j'ai beaucoup de famille à Rabat.
Super Nassima! je suis tres content!!! :-)