Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, fish bastilla in filo dough. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Fish Bastilla in Filo Dough is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Fish Bastilla in Filo Dough is something which I have loved my entire life.
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 get started with this recipe, we must prepare a few components. You can cook fish bastilla in filo dough using 10 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Fish Bastilla in Filo Dough:
- Prepare filo dough (toko)
- Take fish cocktail: like shrimps, mussels, lobster, white fish etc (frozen or
- Get fresh about 400 gr)
- Prepare rice mie (package)
- Prepare green olives (sliced in rings)
- Prepare coriander (to you're tast)
- Get spices: paprika, ginger,chili or black peper, salt, cinnamin, curry
- Get olive oil
- Make ready butter (about 200 gr melted)
- Make ready garlic (cut in pieces)
Phyllo dough is light, crisp and flaky, and so long as you use butter-flavored Seafood Bastilla With Shrimp, Calamari and Fish. 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. From a local market in Marrakech, this brief video shows the process of making the phyllo dough-like pastry warqa, used for making sweet and savory stuffed. Pastilla (Moroccan Arabic: بسطيلة, romanized: basṭīla) is a North African cuisine meat or seafood pie made with warqa dough (ورقة), which is similar to filo.
Steps 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.
Simple Phyllo (Filo) dough, made with four ingredients only. This simple phyllo (filo) dough is made with four simple ingredients only: Flour, vinegar, vegetable oil and water. It…» 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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