Fish Pastilla Pie

Preheat oven at 300 degrees

For this scrumptious pastilla select 2 kinds of fish, such as turbot and sole for example.

For the filling, cook the fish in water with salt, pepper, 1 onion in which you insert the cloves, bay leaves, parsley, tomato and carrot. Once done, skin the fish, and crumble the meat in a bowl.

Put the skins, heads and bones of the fish back into the cooking water and cook at low temperature to get a fish stock.

Peel, rinse and mince the remaining onions, sautee them in oil, drain them and set them aside.

Using a fine sieve, strain 1 cup of fish stock into another saucepan and cook it at low temperature. Add the cilantro and the beaten eggs stirring with a wooden spoon. When the eggs are done, strain them in a colander and add them to the crumbled fish. Add the egg broth to the fish stock to make a delicious soup.

In a saucepan, over a low fire, prepare the tomato sauce. Cook the tomatoes with oil, salt, pepper, and paprika. Stir the mixture with a spoon until it turns into a smooth puree to which you add the onions and the mushrooms. Mix all the ingredients thoroughly.

Oil the bottom and sides of a large baking dish, line it with a sheet of filo dough that overlaps the edges. If this is not possible, use overlapping sheets. Lay 6 sheets of pastry on top of each other, brushing each layer with oil. Spread the fish and egg mixture into the dish, cover it with oiled sheets of filo, pour the tomato sauce over which you lay the last sheet. Fold the flaps of filo dough lining the sides of the dish over the last layer. Baste it with egg yolk and sprinkle walnuts over it. Bake the pastilla for 20 minutes and serve it piping hot.