Moroccan Seafood Bastilla Recipe

Name: Moroccan Seafood Bastilla Recipe
Prep time: 90 min
Cook time: 45 min
Total time: 135 min
Ingredients: 2 lbs. fresh medium shrimp, in the shell ((or 1 lb. shelled with head and tail removed)); 1 lb. fresh calamari, (cleaned; cut into rings or strips and tentacles coarsely chopped); 1 lb. swordfish (or other firm fish, cut into filet or steak); 3 tablespoons butter, (divided); salt and pepper; 2 large ripe tomatoes, (seeded and grated); 3 large cloves garlic, (pressed); 1 large handful fresh parsley, (finely chopped); 2 tablespoons olive oil or vegetable oil; 1 teaspoon salt; 1 teaspoon pepper; 6 to 7 oz. Chinese vermicelli ((bean thread or rice vermicelli)); 1 large handful dry black mushrooms ((wood ear mushrooms)); 1 tablespoon hot sauce, (or to taste); 1 tablespoon soy sauce, (or to taste); tomato sauce ((recipe above)); reserved liquids from cooking the seafood; 1 lb. warqa pastry sheets,; 1/2 cup unsalted butter, (melted); 1 tbsp vegetable oil; 1 egg yolk, (lightly beaten); 1 cup grated cheese (Edam, Mild Cheddar, Gouda, etc.) (optional); 1/2 cup grated cheese (optional); cooked shrimp in the shell (optional); parsley sprigs (optional)

ByChristine Benlafquih August 16, 2018December 20, 2021 December 20, 2021

5 Comments

Seafood Bastilla is a great do-ahead special occasion dish. Hiding beneath that crispy pastry is a zesty vermicelli filling chock-full of shrimp, calamari and fish.

Close-up photo of Moroccan Seafood Bastilla, a savory seafood pie wrapped in crispy paper-thin pastry. The pie is garnished with cooked shrimp and thin slices of lemon.

Moroccan Seafood Bastilla. Photo: picturepartners | Bigstock.com