Imane Artisan Moroccan Fish and Seafood Bastilla Recipe : A Traditional Moroccan Dish

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My reciped are labor of love that takes time to test and perfect. If you found value in it, please consider sharing my contact with friends who might benefit from my Thermomix expertise. As a consultant and team leader in the USA, I'm passionate about helping others get started with Thermomix or exploring business opportunities with my team. Connect with me here: https://qrco.de/Imaneartisan

Introduction:

Hello everyone, today I'm excited to share with you a traditional Moroccan recipe, Fish Bastila. This dish is a staple of Moroccan cuisine, and it's a must-try for anyone who loves seafood and Mediterranean flavors.

What is Bastila?

Bastila is a traditional Moroccan dish that originated in the city of Fez. It's a savory pie made with layers of flaky pastry, meat or seafood, and spices.

Moroccan Fish Bastila Recipe:

Our recipe today features a delicious fish and seafood filling, wrapped in layers of flaky filo pastry. The filling is made with a mixture of fish, shrimp, and seafood, marinated in a blend of Moroccan spices, including cumin, coriander, and paprika. The pastry is brushed with a mixture of olive oil and butter, giving it a golden brown color and a crispy texture

Making Moroccan Bastila with Thermomix 

Moroccan cuisine is known for its rich flavors and intricate preparations, but with the help of Thermomix, making traditional dishes like Moroccan Bastila is easier and faster than ever. Thermomix's advanced technology allows for precise chopping, mixing, and cooking, making it the perfect tool for preparing the complex spice blends and marinades that are characteristic of Moroccan cuisine. With Thermomix, you can chop, mix, and cook the filling and sauce for Moroccan Bastila in a fraction of the time, with less mess and effort. The result is a delicious, authentic Moroccan dish that's perfect for special occasions or everyday meals.

Ingredients:

 Charmoula ingredients

 

• 80g to 100g parsley

• 80 g to 100g coriander

• 1 whole garlic bulb

• 1/2 preserved lemon

• Juice of 2 lemons

• 1-2 tbsp Moroccan Harissa sauce (depending on desired level of spiciness, you can use hot and sour sauce)

• 1 tsp salt (adjust to taste)

• Spices : 2 tsp paprika, 1 tsp black pepper, 1 tsp cumin, 1 tsp turmeric, 2 tsp fish spice mix , 1tsp chilli powder (optional) adjust the spices to taste.

 Stuffing ingredients

• 1000g white fish fillets

• 500-750g peeled shrimp (reserve shells for later)

• 500-750g mixed seafood

• 250g mushrooms

• 200g rice vermicelli

• 5-6 tbsp olive oil

• 6 bay leaves

• 2 Tbls soy sauce

• 1 Tbls Moroccan Harissa.

• 3/4 cup olive oil and butter mixture (for brushing)

• 18-20 sheets of filo pastry( about 12x17in)

 Decorating ingredients

• 10 whole shrimp with head and shells on

• 8 lemon round slices

• 10 cherry tomato

• 5-6 lettuce leaves.

 

Preparation Steps:

1. Place parsley, coriander, garlic bulb, and preserved lemon into mixing bowl, then chop for 3 seconds, speed 7.

2. Add Harissa sauce, lemon juice, salt, and spices. Mix for 5 seconds, speed 3. Here the Moroccan Charmoula is ready.

3. Add 1-2 tbsp the Charmoula to sliced mushrooms, and mix well . Add 1 tbls olive oil and 1 bay leave, and mix . Place the mushrooms in the Thermomix simmering basket and keep aside.

4. Place the peeled shrimp and the sea food mix into the varoma dish, and marinade with 3 to 4 Tbls spoons of the Charmoula. Add 2 to 3 Tbls olive oil and two bay leaves and keep the varoma dish aside.

5. Marinade the white fish fillets well with Charmoula add some olive oil and 2 to 3 bay leaves .

6. Keep about 1 tbls of Charmoula in the mixing bowl and Transfer the remaining of Charmoula to a bowl and keep aside,

7. Add 500g water , place the simmering basket with the mushrooms. Place the cover , put on the varoma dish with the sea food, dig a hole in the middle until you some of the varoma holes. Then place the varoma with the fish fillets, make sure the fish is not fully covering the holes.

8. Set up cooking time to 15 min varoma speed 4. And while is cooking Marinade the whole shrimp.

9. After the 15 min cooking time finish, take of the varoma set , give the seafood a mix. Take of the mushrooms and place the whole shrimp in the simmering basket, add the lid and the varoma set with the seafood. Shrimp and fish if not cook yet. Cook for 8 min varoma speed 4, adjust the cooking time to your preference.

10. When done take of the simmering basket and the Varoma dish and let cool down aside , then in the same stock add the shrimp shells ( if available) and cook for 10 to 15 min varoma speed 2. This step is optional do it of the shells are available, this step give the bastila even more flavor and taste.

11. Filter the shrimp shells, then while the stock is hot add the rice vermicelli. And set for 10 min then filter it well.

12. In the empty mixing bowl place the filtered vermicelli and chop 2 second speed 4 or speed 5, take it out of the mixing bowl.

13. Again add the stock strained from the vermicelli and boil at 120c to reduce and thicken and become sauce, takes 10 min to 20 min.

14. Cut the cooked fish to cubes

15. In a large bowl add the mushrooms, shrimp, and sea food mix, vermicelli, the stock sauce, harissa, and soy sauce and mix well.

16. To assemble the bastilla, grease a round oven pan (14in) and layer 2 filo pastry sheets on top of each other in an "X" form. Then, set aside another 2 sheets and layer the remaining sheets around the pan by placing half in the pan and half out. Apply the greasing mixture after placing each one or two filo dough sheets.

17. Place a layer of the cooked fish, followed by a layer of the seafood/vermicelli stuffing.

18. Place the other half of the filo dough sheets on top of the stuffing, applying the greasing mixture until covered, and shape the bastilla.

19. Bake in a preheated oven at 180°C until golden brown.

20. Lay lettuce leaves around the side, place a serving dish/tray, and flip. Decorate as preferred with whole shrimp, lemon, and cherry tomatoes.

21. Serve hot and enjoy!

I'm thrilled you reached this point! I hope you enjoyed following my recipe - it's a labor of love that takes time to test and perfect. If you found value in it, please consider sharing my contact with friends who might benefit from my Thermomix expertise. As a consultant and team leader in the USA, I'm passionate about helping others get started with Thermomix or exploring business opportunities with my team. Connect with me here: https://qrco.de/Imaneartisan 

Conclusion:

Moroccan Fish Bastila is a delicious and flavorful dish that's perfect for special occasions or everyday meals. With its layers of flaky pastry and savory filling, it's a dish that's sure to impress. Thank you for joining me today, and I hope you enjoy making and eating this delicious Moroccan dish!

Made by Imane Artisan