We’ve prepared together the Chicken Bastilla, the oldest and most traditional variant of this Moroccan dish; but no great dish would be such without a perfect counterpart. Here’s the Seafood Bastilla! 🙂
The use of warka dough is the same, but it contains a filling of cod, squids and shrimps enriched with warm spices and noodles chopped, without omitting the butter scent that characterizes the Bastillsa in all its varieties 🙂 .
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Seafood Bastilla
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 people
Ingredients
- 250 g of cod
- 250 g of squids
- 250 g of shrimps
- 100 g of Chinese noodles
- parsley
- 2 tablespoons of lemon juice
- 1 clove of garlic
- saffron
- 1 teaspoon of paprika
- 1/4 teaspoon of cumin
- chili
- 1/4 teaspoon of black pepper
- salt
For the composition
- 10 sheets of warka dough
- 40 g of butter
Instructions
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Fry the minced garlic with spices.
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Add diced cod, and squids into the pot, and let simmer about 10 minutes, then add the cleaned shrimps and cook another 5 minutes.
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Now add the fresh parsley, lemon juice and noodles. If there'not enough water just add some, however, be careful not to make the filling too runny.
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Once the noodles are soft, break them with a spoon.
For the composition
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Choose a pan of appropriate size for the sheets of dough you have. For example we used round sheets with a diameter of 24 cm, and to bake the pie we used a smaller round baking pan of about 20 cm 😉 .
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Grease the bottom of the pan generously with melted butter.
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Brush with butter one warka sheet, lay it on the bottom of the pan. Repeat the process until you have 5 sheets on the bottom.
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Pour the filling evenly.
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Here comes the most delicate step of the whole composition. Complete the top of cake with the remaining 5 sheets of dough (do not forget to brush them with butter).
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Now gently lift the cake and stuck the top dough sheets on the sides.
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Grease generously with butter and cover with aluminum foil.
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Bake at 180 °C for 25 minutes, then remove the aluminum foil and continue cooking until the top is golden brown (it takes a couple of minutes).
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Let cool a minute and remove from the pan your seafood bastilla. Sprinkle with parsley and lemon slices.