Moroccan Fish Bastila (Pastilla) Recipe

white fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is more affordable.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and health benefits, while paprika is more economical.

phyllo dough

🥗Healthier: whole wheat pastry

💰Cheaper: homemade dough

Whole wheat adds fiber, while homemade can save costs.

Add squid to a pot and cook for 10 minutes.

Add white fish to the pot with squid and cook for another 10 minutes.

Add shrimp or prawns to the pot for the last 5 minutes of cooking time, then remove from water and set aside.

Boil vermicelli for 3 minutes, checking packet instructions, then set aside.

In a pan, melt butter and add onions and ginger garlic paste to create a base flavor.

Add the cooked fish mixture to the pan and break it down for distribution.

Add ground cumin, North African mixed spice, paprika, cayenne pepper, salt, saffron, and black pepper to the pan.

Add the boiled vermicelli to the pan and mix, adding a tiny bit of water to regain moisture, ensuring the filling remains dry.

Add fresh parsley and a generous amount of lemon juice to the filling and mix well.

Prepare a nonstick baking dish by brushing it with butter.

Layer spring roll sheets in the dish, starting with one in the center and adding four around it, brushing each layer with butter.

Add the seafood filling to the center of the layered sheets, breaking it down to ensure even distribution.

Fold the sides of the pastry over the filling to cover it completely and create a smooth surface.

Brush the top with butter and optionally use egg wash for a golden color.

Place the dish in the oven at 180°C (356°F) for about 20 minutes until mostly golden.

Broil for an additional 2-3 minutes for an intense golden color.

Garnish with lemon slices, extra prawns, and parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens