The seafood pastilla is a coastal variant of the famous bastilla from Fez, combining the sweetness of almonds and cinnamon with salty seafood. It is a party dish at weddings and celebrations on the Moroccan Atlantic coast. The sweet-salty contrast in crispy puff pastry is a signature of Maghrebi haute cuisine.
Moroccan
Moroccan seafood pastille
Moroccan seafood pastille from Morocco: traditional step-by-step recipe, with chef tips and clear timings.
- Morocco
- Main course
- Light
- High protein
- medium-high
45 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 385 kcal
- Protein 22 g
- Fiber 2 g
- Carbohydrates 32 g
- Fat 20 g
- Sodium 580 mg
Story behind the dish
Preparation
Moroccan seafood pastille is a Moroccan preparation with high difficulty. Reserve about 80 minutes in total (45 for mise en place and preparation, 35 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of brick or filo wafers.
- Have ready: 300 g of peeled shrimp.
- Have ready: 200 g of squid in rings.
- Have ready: 3 beaten eggs.
- Have ready: 1 chopped onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Sauté onion with ginger; add seafood and cook 5 minutes
Sauté onion with ginger; add seafood and cook 5 minutes. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
-
Add beaten egg, stirring until set; cool with herbs…
Add beaten egg, stirring until set; cool with herbs and spices.
-
Grease dish with butter; alternate layers of wafer and filling…
Grease dish with butter; alternate layers of wafer and filling ending with wafer.
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Brush with butter and bake at 180 C for 25 minutes until golden.
Brush with butter and bake at 180 C for 25 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Mix chopped almonds with powdered sugar and cinnamon
Mix chopped almonds with icing sugar and cinnamon.
-
Sprinkle the hot tablet with sweet mixture; serve in portions
Sprinkle the hot tablet with sweet mixture; serve in portions.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal white fish instead of the main fish.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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