Moroccan-inspired seafood bastilla

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