Moroccan Seafood Pastilla

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Moroccan Seafood Pastilla Recipe

Moroccan seafood pastilla (or bastilla) is a decadent dish that combines layers of crispy, flaky pastry with a rich, savory filling of seafood and aromatic spices. A showstopper for special occasions! 🥮🦐🐟

Ingredients

For the Filling:

  • 500g (1 lb) shrimp (peeled and deveined)
  • 300g (10 oz) white fish fillet (e.g., cod or halibut), cut into small pieces
  • 300g (10 oz) squid or calamari, cleaned and chopped
  • 1 medium onion (finely chopped)
  • 3 tbsp olive oil
  • 3 garlic cloves (minced)
  • 1 tsp ground paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper (optional)
  • 1 tsp turmeric
  • 1/4 cup (60ml) fresh parsley (chopped)
  • 1/4 cup (60ml) fresh cilantro (chopped)
  • Salt and pepper (to taste)

For the Sauce:

  • 1 cup (240ml) fish stock (or water)
  • 1/2 cup (120ml) heavy cream
  • 2 tbsp butter
  • 2 tbsp all-purpose flour

For the Pastilla Layers:

  • 8–10 sheets of phyllo dough (or warqa if available)
  • 1/4 cup (60g) melted butter (for brushing)

For Garnish:

  • Sliced almonds (toasted)
  • Powdered sugar and ground cinnamon (optional, for a sweet touch)

Instructions

1. Prepare the Seafood Filling:

  1. Heat olive oil in a large skillet over medium heat. Add the onions and garlic, and sauté until softened and fragrant.
  2. Add the shrimp, fish, and squid. Cook for 5–7 minutes until the seafood is just cooked.
  3. Stir in paprika, cumin, turmeric, cayenne (if using), parsley, and cilantro. Season with salt and pepper. Remove from heat and let the filling cool slightly.

2. Make the Sauce:

  1. In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux.
  2. Gradually whisk in the fish stock and heavy cream, cooking until the sauce thickens.
  3. Mix the sauce into the cooled seafood mixture. Set aside.

3. Assemble the Pastilla:

  1. Preheat the oven to 375°F (190°C).
  2. Grease a round baking dish or springform pan.
  3. Lay a sheet of phyllo dough (or warqa) in the dish, letting the edges hang over the sides. Brush with melted butter. Repeat with 4–5 more sheets, layering and buttering each one.
  4. Spread the seafood filling evenly over the dough. Fold the overhanging dough over the filling, brushing with butter as you go.
  5. Cover the top with additional phyllo sheets, tucking in the edges and brushing with butter.

4. Bake the Pastilla:

  1. Place the pastilla in the oven and bake for 25–30 minutes, or until golden and crisp.
  2. Let it cool for a few minutes before removing it from the pan.

5. Garnish and Serve:

  • Sprinkle with toasted almonds.
  • For a traditional Moroccan touch, dust the top with powdered sugar and cinnamon for a mix of sweet and savory flavors.

Tips:

  • Warqa Alternative: If using warqa (traditional Moroccan pastry), follow the same assembly steps.
  • Make Ahead: The seafood filling can be prepared a day ahead and stored in the refrigerator.
  • Serving Suggestion: Pair the pastilla with a fresh green salad or Moroccan mint tea.

Enjoy your Moroccan seafood pastilla—a dish that’s crispy, creamy, and bursting with flavor! 🦐🥮

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