Stranger Foods
Photograph of Seafood bastillas.

MoroccanSeafood bastillas


The traditional bastilla, made with pigeon, was an opulent pie cooked for the sultans of Fez and it is still a speciality of the city. Today, bastillas have evolved to include chicken, quail and seafood varieties. My seafood bastillas are delicious served with the rich tomato and garlic sauce.

Source: Orange Blossom & Honey


Ingredients

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  • 2 salmon fillets, skin on
  • 165 g raw peeled king prawns
  • tsp ras el hanout
  • 1 tbsp olive oil, plus extra for greasing
  • 20 g butter
  • tsp ground cumin
  • 1 tsp paprika
  • 100 g cooked vermicelli rice noodles, cooled and chopped
  • 2 small handfuls coriander leaves, finely chopped
  • small handful flat-leaf parsley leaves, finely chopped
  • Skin of 1 preserved lemon, finely chopped, seeds removed
  • 8 filo pastry sheets
  • 1 free-range egg, beaten
  • Tomato & Garlic Sauce, to serve
  • Sea salt and freshly ground black pepper

Instructions

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