Hello everybody, it is Brad, 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. For mine, I’m gonna make it a little bit unique. This is gonna smell and look 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 popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Fish Bastilla in Filo Dough is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook 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. Prepare filo dough (toko)
2. Prepare fish cocktail: like shrimps, mussels, lobster, white fish etc (frozen or
3. Make ready fresh about 400 gr)
4. Make ready rice mie (package)
5. Prepare green olives (sliced in rings)
6. Get coriander (to you're tast)
7. Get spices: paprika, ginger,chili or black peper, salt, cinnamin, curry
8. Get olive oil
9. Make ready butter (about 200 gr melted)
10. Prepare 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 it up for this special food fish bastilla in filo dough recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!