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Moroccan-inspired seafood bastilla
By Shelina Permalloo
I always make Mauritian and Moroccan recipes for Eid to celebrate my daughter’s dual identity, and this reminds me of gatherings and celebrations. I have witnessed it being prepared by friends and family and I like to find ways to make things easier in the kitchen without compromising on taste. This version doesn’t require the mixture to be pre-cooked, and relies upon dried spices to bring it to life. It’s a stunning recipe and will make the perfect Eid centrepiece. It is usually created using a thin pastry made by artisans in Morocco called warqa – street vendors make it by hand. I’ve tried making this at home but I have a long way to go to perfect it. In the meantime, for us all at home, filo is a fine substitution for now
Serves16
CourseMain meal
Prepare20 mins
Cook35 mins
Total time55 mins
2 x 275g packs rice noodles
2 x 260g packs No.1 Icelandic Cod Loin, cut into 1.5cm cubes
2 x 180g packs extra large raw king prawns
2 tbsp sweet smoked paprika
2 tbsp ras el hanout
½ tsp ground turmeric
2 tbsp garlic granules
½ tsp coarse black pepper
4 tbsp olive oil
10g coriander, chopped
10g parsley, chopped
2 lemons, juice of 1, other sliced into rounds, to garnish
2 x 270g packs filo pastry
125g butter, melted
1 British Blacktail Free Range Egg
200g No.1 Organic Madagascan Crevettes, to garnish
Preheat the oven to 200ºC, gas mark 6. Tip
the noodles into a large mixing bowl and snip
them with kitchen scissors to break down their
length. Add the cod, prawns, spices, 1 tsp fine
salt (or to taste), oil, coriander, parsley and
lemon juice. Using your hands, mix together
thoroughly, coating the noodles. Set aside.
Using a metal, ovenproof round baking
tin 35cm in diameter, lay down 1 sheet after
another of filo, lining the entire base and sides,
then brush with butter and soften and line
each layer. You need butter between each
layer of pastry. I use around 7 sheets, or 1 pack,
for the base, then press this down ensuring
there is an overlay (as you will seal this later)
Tumble the fish and noodle mixture into the
pastry, and spread out. Layer a further 6 sheets
of filo pastry over the top, brushing with
butter between each sheet. Tuck in the sides
to create a perfect edge, tucking them down
so it is perfectly cylindrical. I reserve 1 sheet of
pastry for the top which I cut in ½ and layer
over the top so there are no creases.
Lightly beat the egg with a pinch of salt and
1 tbsp water. Brush this egg wash over the
pastry, then cut a small cross in the top to let
steam escape during cooking. Bake for 30-35
minutes, until the fish is cooked through and
opaque and piping hot and the prwans are
pink and opaque. Allow to cool slightly in the
tin, then serve warm, garnished with lemon
slices and cooked crevettes in their shells.
Cook’s tip
The round tin I use for this is the same one I use for making baklava. If you cannot find one the same size, a 35 x 26cm roasting tin will do the job.
