
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
- 2 salmon fillets, skin on
- 165 g raw peeled king prawns
- 1½ tsp ras el hanout
- 1 tbsp olive oil, plus extra for greasing
- 20 g butter
- 1½ 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