Moroccan Fish Bastila

Ingredients

 

Ingredients of the Filling:

1/2 pound of squid

1/2 pound of white fish (tilapia, cat fish, etc.)

1/2 pound of peeled shrimp

1/2 cup of finely chopped cilantro

1 1/2 tablespoon of lemon juice

4 oz of chinese vermicelli

1/2 teaspoon of crushed garlic

A large pinch of saffron

1 teaspoon of paprika

1/4 teaspoon of cumin

Red chili pepper (to taste)

1 teaspoon of salt (to taste)

1/4 teaspoon of pepper (to taste)

Ingredients for the wrap:

Spring roll pastry

2 egg yolks

4 tablespoons of butter

Directions

Steps to prepare the filling:

1- Cut the squid and white fish into small pieces.

2- Boil the squid pieces in water for 15 minutes before adding the white fish and shrimp to boil for another 10 minutes.

3- Remove the squid, fish, and shrimp from the water and reserve.

4- Put the chinese vermicelli to boil in the same water where the fish was boiled. Remove the vermicelli from the water after 5 minutes, drain it from excess water, and reserve.

5- On medium heat, melt the butter in a cooking pan. Add the fish, spices, parsley, and lemon juice. Mix all the ingredients and let them cook for the next 15 minutes while constantly stirring.

6- Add the chinese vermicelli to the fish mixture and mix well. Cut the vermicelli into smaller pieces with your spoon.

Steps to wrap the Bastila:

1- Place the spring roll pastries around you baking dish with 1/3 of the pastries hanging from the edges of the dish (see video). Place 1 or 2 spring roll pastries in the center of the baking dish.

2- Brush the pastries with melted butter and brush the edges with egg yolk.

3- Place the filling in the center of the baking dish and bring the pastry edges to the center.

4- Cover the top of the Bastila with 2 spring roll pastries and tuck in their edges. Brush with melted butter and egg yolk.

5- Bake the Bastila for 20 minutes at 400 degrees.

Serving:

Broil the Bastila for 1 minute before serving and decorate with shrimp, parsley leaves, and lemon slices.