Seafood Pastilla, a Moroccan dish perfect for a feast
Seafood Pastilla a delicious Moroccan recipe
Made with layers of puff pastry and delicate spices. This recipe's origins can be traced to the opulent Moroccan royal courts, when it was first made as a dish fit for an emperor or other distinguished guest and served to mark happy times.
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Traditionally, pigeon flesh or chicken was used to prepare Pastilla, sometimes referred to as "B'stilla," a delicacy only enjoyed by rich families. Pastilla changed through time along with culinary cultures, giving rise to varieties such as the fish form we know today. This delicious meal showcases the rich legacy and cross-cultural interchange that have created Moroccan cuisine by fusing Moroccan and Andalusian culinary influences.
Ingredients for seafood Pastilla (Serves 4):
For the filling:
- 500 grams of fish fillet and/or seafood, like sea bass or cod
- One onion, chopped finely
- Two garlic cloves, cut finely
- One spoonful of butter
- A single spoonful of vegetable oil
- one tsp finely chopped ginger
- One teaspoon of cumin powder
- one tsp finely ground cinnamon
- half a teaspoon of turmeric powder
- 1/2 tsp powdered paprika
- To taste, add salt and pepper.
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh coriander
- half a lemon's juice
- 1/4 cup coarsely chopped toasted almonds (for garnish)
Instructions:
- Start by getting the fish filling ready. Heat the vegetable oil and butter in a big skillet over medium heat. Add the minced garlic and chopped onion, and sauté until aromatic and transparent.
- To the skillet, add the paprika, ground ginger, ground cumin, ground cinnamon, and ground turmeric. Allow the spices to release their scents by stirring them into the onion mixture.
- After adding salt and pepper to the fish fillets..., place them in the skillet and cook for five to seven minutes, or until the fish is cooked through and flake easily. Cut the fish into tiny pieces using a fork.
- In the skillet, add the lemon juice, fresh coriander, and fresh parsley. Mix thoroughly to include all the flavors. If necessary, adjust the seasoning. After taking the skillet off of the burner, leave the filling to cool.
- Set the oven temperature to 180°C (350°F).
- Lightly brush a sheet of phyllo pastry with melted butter. After putting another sheet on top, continue until you have five layers of greased puff pastry.
- Transfer the fish filling evenly into a rectangular shape by spooning it onto the pastry's middle.
- Using the dough, fold the edges over the filling to form an elegant envelope or gift. Apply melted butter over top.
- To make more pastilla, repeat steps 6–8 using the leftover phyllo dough and fish filling.
- Arrange the prepared pastilla on a baking sheet and bake for about 20 to 25 minutes, or until the crust is crispy and golden.
- After baking, take the pastilla out of the oven and allow it to cool for a short while.
- To give a hint of sweetness and aroma, dust the pastilla's top with a mixture of powdered sugar and ground cinnamon.
- As a last garnish, scatter the toasted almonds over the pastilla.
- Traditionally, on special occasions, seafood pastilla is served as the main dish and goes well with flavorful Moroccan salads. It is savored with loved ones.
I hope that Fish Pastilla will fill you with the delight of sharing meals and the taste of Moroccan elegance. BESAHA!
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Moroccan flavors and more
"In this blog, I will introduce you to the flavors of Morocco! Join me on a gastronomic journey through vibrant Moroccan cuisine as I show you the variety of flavors and dishes. From savoury tagines to cooling mint tea, I'll take you on a delicious journey through the unique ingredients, cooking techniques and culinary traditions that set this cuisine apart. Discover the rich history and cultural influences that shape Moroccan cuisine and be encouraged to experiment in the kitchen. Indulge your taste buds and be enchanted by the delicious flavors of Morocco"
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