Moroccan Fish Pie (Pastilla, Bastilla)
Ingredients
- 1 lb filo dough sheets (box)
- 4 pounds fresh fish fillets (ie: whiting, cod, tilapia, etc.)
- water (for poaching fish)
- 1 cup parsley (chopped)
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 6 cloves garlic (minced)
- 3 tbsp lemon juice
- 5 tbsp olive oil
- 1/2 stick butter (melted (or 1/2 cup olive oil))
- 2 egg yolks (to brush)
- 1 cup confectioner’s sugar (powdered sugar)
- 1 tsp cinnamon
Instructions
Poach fish in salted water for 5 to 10 minutes or until flaky.
Crumble the fish in a bowl and mix in parsley, paprika, cumin, salt, garlic, lemon juice, and olive oil. Set aside.
- Place the filo sheets around the baking dish with 1/3 of the sheet hanging from the edges of the dish. Place 2 sheets in the center of the baking dish.
- Brush the pastries with melted butter and brush the edges with egg yolk.
- Place the filling in the center of the baking dish and bring the pastry edges to the center.
- Cover the top of the Pastilla with 2 more sheets and tuck in their edges. Brush with melted butter and egg yolk.
- Bake the Pastilla for 20 minutes at 400 degrees.
Sprinkle Confectioner's sugar and cinnamon mixture over crust while still hot.
- Serve warm or at room temperature.
Recipe Notes French: PASTILLA INDIVIDUELLE AU POISSON
