Fish Bastilla in Filo Dough
Fish Bastilla in Filo Dough

Hey everyone, it’s Jim, welcome to my 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 food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Fish Bastilla in Filo Dough is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Fish Bastilla in Filo Dough is something that I’ve loved my entire life. They’re nice 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.

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 that.

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

Homemade Filo Dough NO MACHINES Easy and Simple Beautiful Results. 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. Seafood Bastilla With Shrimp, Calamari and Fish The Spruce Eats. 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.

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.

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's perfect for all kinds of savory or sweet treats. I have been getting so many requests for making Puff Pastry and Filo/Phyllo dough. But for some reason, readers have been missing the posts where I have shown how to make these pastries.

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