Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, fish bastilla in filo dough. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Fish Bastilla in Filo Dough is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Fish Bastilla in Filo Dough is something which I have loved my whole 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. 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 begin with this recipe, we have to 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:
- Get filo dough (toko)
- Make ready fish cocktail: like shrimps, mussels, lobster, white fish etc (frozen or
- Take fresh about 400 gr)
- Take rice mie (package)
- Take green olives (sliced in rings)
- Get coriander (to you're tast)
- Make ready spices: paprika, ginger,chili or black peper, salt, cinnamin, curry
- Prepare olive oil
- Take butter (about 200 gr melted)
- Prepare 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.
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.
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 with this special food fish bastilla in filo dough recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
