Fish Bastilla in Filo Dough. 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. In Morocco warqa pastry is used to enclose the filling; outside of Morocco look for brik pastry or use rustic style phyllo dough.
This sophisticated gourmet recipe is made of a filo dough pastry stuffed with pigeon or chickens. Make sure the radius of the filo dough is larger than the chickens and almonds layers so that you can cover the sides with the excess filo dough. Use six sheets, layer the filo dough in the pan, brushing every second layer with the melted butter and letting the dough hang over the edges of the pan.
Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, fish bastilla in filo dough. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Fish Bastilla in Filo Dough is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Fish Bastilla in Filo Dough is something which I’ve loved my whole life. They are nice and they look fantastic.
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. In Morocco warqa pastry is used to enclose the filling; outside of Morocco look for brik pastry or use rustic style phyllo dough.
To begin with this recipe, we have to prepare a few components. You can cook fish bastilla in filo dough using 10 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Fish Bastilla in Filo Dough:
- {Get of filo dough (toko).
- {Prepare of fish cocktail: like shrimps, mussels, lobster, white fish etc (frozen or.
- {Get of fresh about 400 gr).
- {Prepare of rice mie (package).
- {Take of green olives (sliced in rings).
- {Get of coriander (to you're tast).
- {Get of spices: paprika, ginger,chili or black peper, salt, cinnamin, curry.
- {Take of olive oil.
- {Prepare of butter (about 200 gr melted).
- {Make ready of garlic (cut in pieces).
Seafood Bastilla With Shrimp, Calamari and Fish. Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large This serves as the base of your pie. Distribute the filling over the base, lightly pressing and molding to maintain the circular shape.
Instructions to make Fish Bastilla in Filo Dough:
- Take a baking tray (i prefer the 24 cm tray) and cover the bottom with butter so the filo dough will not stick. Pour some hot cooked water over the rice mie and let it week for about 5 minutes. meanwhile put some olive oil in a baking pan and bake the garlic but not brown, then add the fish, spices, olive parts and mie. Let it cook on a slow fire for about 7-10 minutes and then let it cool off. When cooled down take a sheet of the filo dough, put it in the tray and.
- When cooled down take a sheet of the filo dough, put it in the tray and cover the sheet with the melted butter. Then take another sheet of filo, put in on the first layer and cover it again with butter. You repeat that 5 of 6 times for a solid bottom. Then add the fish and mie and cover it with another 4-5 layers of filo each covered in butter. Place the upper sheets over the bottom sheets like a package. Cover the top with the rest of the butter. Bake in a pre-heated over for about 25 minutes..
Bastilla de crevettes et épinards I have made chicken bastilla quite often but never with shrimps. Originally, I was thinking of a vegetarian version, then I thought shrimps would be a good idea. Bastilla is a Moroccan dish usually filled with meat or fish/seafood and wrapped in filo dough Cut the filo sheets into squares large enough to fit the dish and to cover the top of the pie. You will need two sheets for each pie. Fold the overlapping filo pastry in over the top to cover the pie.
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