Seafood Bastilla is a delightful twist on the classic Moroccan pie, combining layers of flaky pastry with a rich, flavorful seafood filling. This luxurious dish brings together shrimp, white fish, and calamari, all seasoned with Moroccan spices, herbs, and a touch of sweetness. Often served at weddings and celebrations, Seafood Bastilla is a show-stopping dish that will impress any guest.
Ingredients:
- 200g white fish fillet (such as cod), cut into small pieces
- 200g shrimp, peeled and deveined
- 150g calamari, sliced into rings
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon saffron threads
- 1/2 teaspoon ground black pepper
- Salt to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lemon
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 6 large sheets of filo dough or warqa (Moroccan pastry)
- 1/4 cup melted butter
- 1/4 cup ground almonds (lightly toasted)
- Powdered sugar and cinnamon for garnish
Prep Time:
- Preparation: 30 minutes
- Cooking Time: 20-30 minutes
- Total Time: About 1 hour
Preparation:
1-Cook the Seafood: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent. Add the white fish, shrimp, and calamari. Season with ginger, saffron, black pepper, paprika, cayenne pepper (if using), and salt. Stir well, and cook until the seafood is just tender, about 5-7 minutes. Stir in the parsley, cilantro, and lemon juice, then remove from heat and set aside to cool slightly.
2-Prepare the Almond Mixture: In a small bowl, combine the ground almonds with a bit of powdered sugar and a pinch of cinnamon. Set aside.
3-Assemble the Bastilla: Preheat your oven to 350°F (180°C). Grease a pie dish or baking pan with melted butter. Lay several sheets of filo dough at the bottom of the dish, brushing each sheet with melted butter. Add half of the seafood mixture in an even layer, sprinkle the almond mixture on top, and then add the remaining seafood. Fold the pastry over the filling, brushing with butter between each layer. Use additional filo sheets on top if needed, sealing the edges underneath.
4-Bake: Bake the bastilla for 20-30 minutes, or until the pastry is golden brown and crispy.
5-Garnish and Serve: Once baked, dust the top with powdered sugar and cinnamon, and serve warm. Enjoy the savory seafood filling wrapped in delicate, buttery layers!
