The seafood pastilla is a luxurious Moroccan dish that combines the sweetness of crispy, flaky warqa (or phyllo) pastry with the savory flavors of shrimp, fish, and aromatic spices. It’s a delightful take on the traditional chicken or pigeon pastilla, often served on special occasions.
Ingredients:
For the filling:
- 250g shrimp (peeled and deveined)
- 250g white fish (like cod or sole), cut into small pieces
- 200g vermicelli (soaked and softened in hot water)
- 1 onion (finely chopped)
- 3-4 garlic cloves (minced)
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp ginger powder
- 1/2 tsp turmeric
- 1/2 tsp salt (adjust to taste)
- 2 tbsp fresh parsley and cilantro (chopped)
- 2 tbsp lemon juice
- 1/2 cup green olives (sliced)
- 1/4 cup fish stock or water
For assembly:
- 10-12 sheets of warqa (or phyllo pastry)
- 100g melted butter
- 1 egg (beaten, for sealing)
- Optional: powdered sugar and cinnamon for garnish
Instructions:
1. Prepare the filling:
- Heat olive oil in a large pan and sauté the onion until soft.
- Add garlic, shrimp, and fish. Cook for 5-7 minutes until the seafood is done.
- Stir in the spices (paprika, cumin, black pepper, ginger, turmeric) and mix well.
- Add the softened vermicelli, parsley, cilantro, lemon juice, olives, and fish stock. Combine everything and let it cool.
2. Assemble the pastilla:
- Preheat your oven to 180°C (350°F).
- Grease a round baking dish. Layer warqa sheets, overlapping slightly, to create a base. Let the edges hang over the dish.
- Brush the sheets with melted butter.
- Spread the seafood filling evenly over the pastry. Cover with a few more warqa sheets, tucking the edges inside. Use the beaten egg to seal the layers.
- Brush the top with butter.
3. Bake:
Bake for 20-30 minutes or until golden brown and crispy.
4. Serve:
Let the pastilla cool slightly, then flip it onto a serving plate. Garnish with powdered sugar and cinnamon (optional).
Enjoy your Moroccan seafood pastilla!
