Moroccan Seafood Bastilla: A Crispy Delight with Shrimp and Fish

The Moroccan seafood bastilla is a perfect harmony of savory and sweet, encased in flaky layers of warqa (or phyllo) pastry. Combining shrimp, fish, and aromatic spices, this dish is a must-try for those seeking authentic Moroccan flavors.

Ingredients

For the filling:

• Seafood:
  • 250g shrimp (peeled and deveined)
  • 250g white fish (e.g., cod or hake), diced
• Vegetables & Flavorings:
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • 1/2 cup green olives, sliced
  • Juice of 1 lemon
  • 2 tbsp fresh parsley and cilantro, finely chopped
• Spices:
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp black pepper
  • 1/2 tsp ground ginger
  • Salt to taste
• Other Ingredients:
  • 200g vermicelli (soaked in hot water and drained)
  • 1/4 cup fish stock or water

For assembly:

• 8-10 sheets of warqa (or phyllo pastry)
• 100g melted butter
• 1 egg (beaten, for sealing)

Optional Garnish:

• Powdered sugar and cinnamon

Instructions

1. Prepare the Filling

1. Heat olive oil in a skillet and sauté the onion until golden.
2. Add garlic, shrimp, and fish. Cook on medium heat for 5-7 minutes until the seafood is tender.
3. Stir in spices (paprika, cumin, turmeric, black pepper, ginger, and salt). Mix well.
4. Add the softened vermicelli, olives, lemon juice, parsley, and cilantro. Combine thoroughly.
5. Stir in fish stock for a moist texture. Allow the mixture to cool.

2. Assemble the Bastilla

1. Preheat your oven to 180°C (350°F).
2. Grease a round baking dish. Arrange overlapping sheets of warqa in the dish, allowing the edges to hang over.
3. Brush the pastry with melted butter.
4. Spread the seafood mixture evenly over the pastry base.
5. Cover with additional warqa sheets, tucking in the edges. Seal with beaten egg and brush the top with butter.

3. Bake the Bastilla
Bake in the preheated oven for 25-30 minutes, or until the pastry turns golden and crispy.

4. Serve
Let the bastilla cool slightly before flipping it onto a serving plate. For a traditional touch, garnish with powdered sugar and a sprinkle of cinnamon.

Enjoy your Moroccan seafood bastilla—crisp, flavorful, and unforgettable!