Hello everybody, it’s John, 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. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Fish Bastilla in Filo Dough is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Fish Bastilla in Filo Dough is something which I’ve loved my entire life. They’re fine and they look wonderful.
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. 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.
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:
- Take filo dough (toko)
- Take fish cocktail: like shrimps, mussels, lobster, white fish etc (frozen or
- Get fresh about 400 gr)
- Take rice mie (package)
- Make ready green olives (sliced in rings)
- Get coriander (to you're tast)
- Take spices: paprika, ginger,chili or black peper, salt, cinnamin, curry
- Make ready olive oil
- Take butter (about 200 gr melted)
- Make ready 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.
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. 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.
So that is going to wrap this up for this special food fish bastilla in filo dough recipe. Thanks so much for reading. 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 bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
