Simple Way to Make Super Quick Homemade Fish Bastilla in Filo Dough

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fish bastilla in filo dough. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Mini fish bastilla Ohmydish bastilla, butter, cod, filo dough, filo sheets, fish, foodblogswap, garlic clove, ground coriander, ground ginger, ground paprika, leek, lemon, mixed fish, noodles, olive oil, onion, package, pangasius, paprika powder, parsley, pepper, phylo dough, salmon, salt, tuna. 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.

Fish Bastilla in Filo Dough is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Fish Bastilla in Filo Dough is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have fish bastilla in filo dough using 10 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Fish Bastilla in Filo Dough:

1. Make ready filo dough (toko)
2. Prepare fish cocktail: like shrimps, mussels, lobster, white fish etc (frozen or
3. Get fresh about 400 gr)
4. Make ready rice mie (package)
5. Take green olives (sliced in rings)
6. Take coriander (to you're tast)
7. Make ready spices: paprika, ginger,chili or black peper, salt, cinnamin, curry
8. Prepare olive oil
9. Get butter (about 200 gr melted)
10. Take garlic (cut in pieces)

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. Pastilla is a North African cuisine meat or seafood pie made with warqa dough (ورقة), which is similar to filo.

Instructions to make Fish Bastilla in Filo Dough:

1. 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
2. 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.

Distribute the filling over the base, lightly pressing and molding to maintain the circular shape. Pastilla is a North African cuisine meat or seafood pie made with warqa dough (ورقة), which is similar to filo. It is a specialty of Morocco and Algeria, where it is called r'zima (رزيمة) or tajik. 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.

So that is going to wrap this up for this exceptional food fish bastilla in filo dough recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!